Panasonic NNCS596SBPQ Operating instructions

Panasonic NNCS596SBPQ Operating instructions

Convection Combi Steam Oven

Operating Instructions and Cookbook

NN-CS596S

®

Welcome to Panasonic Microwave Cooking

Thank you for purchasing a Panasonic

Microwave Oven.

Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time.

This microwave oven has the benefit of the Inverter System Inside. This unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven. It also means that you benefit from having more space inside your oven, without taking up more room on your work surface. Panasonic has introduced the UK’s first cooking appliance providing complete versatility with four cooking technologies in one single oven including combi steam technology.

We hope you enjoy using your new oven but should you require any further help or explanation, phone our

COOKERY ADVICE LINE 01344 862108

or write to the address below.

The Microwave Test & Development Kitchen

Panasonic Consumer Electronics U.K.

Willoughby Road

Bracknell

Berks

RG12 8FP

Or e-mail [email protected]

When writing, be sure to state your model number and daytime telephone number.

CONTENTS

Safety Information

Caution

Unpacking your oven

Placement of your Oven

Before using your Oven

Care and Cleaning

Maintenance of your Oven

Parts of your Oven

Important Information

Microwaving Principles

General Guidelines

Containers to use

Control Panel

Operating Instructions

• Demonstration Mode

• Child Lock

• Setting the Clock

• Microwaving/defrosting

• Steam and Microwave

6

7-8

9-11

12-13

14-16

17-19

20

21-59

21

21

22

22-29

30-31

• Using the Delay/Stand Feature 32

4

5

3

3

2

3

• Grilling

• Convection cooking

• TURBO-BAKE cooking

33-34

35-38

39-40

• Combination Cooking

Auto Weight Programs

41-52

53-59

Cooking and Reheating

Guidelines 60

Reheating Charts 62-64

Cooking Charts 65-78

Adapting Recipes 79

RECIPES

Soups and Starters

Fish

Vegetables/Vegetarian

Pasta, Rice & Beans

79-88

89-101

Meat and Poultry 102-133

135-156

157-164

Cheese and Egg Dishes 165-173

Sauces and Preserves 175-191

Pastry 192-203

Desserts and Baking 205-239

Bread 239-247

Index 248-250

Questions and Answers 251

Technical Specification 252

1

Important safety instructions

Please read carefully and keep for future reference.

This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by

ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse.

If the fuse cover is detachable, never use the plug with the cover omitted. If a replacement fuse cover is required, ensure it is the same colour as that visible on the pin face of the plug.

A replacement fuse cover can be purchased from your local Panasonic

Dealer.

HOW TO REPLACE THE FUSE

Open the fuse compartment with a screwdriver and replace the fuse.

IF THE FITTED MOULDED PLUG IS

UNSUITABLE FOR THE SOCKET OUTLET IN

YOUR HOME, THEN THE FUSE SHOULD BE

REMOVED AND THE PLUG CUT OFF AND

DISPOSED OF SAFELY AND AN

APPROPRIATE ONE FITTED. THERE IS A

DANGER OF SEVERE ELECTRICAL SHOCK

IF THE CUT OFF PLUG IS INSERTED INTO

ANY 13 AMP SOCKET.

If a new plug is to be fitted, please observe the wiring code as shown opposite. If in any doubt, please consult a qualified electrician (For U.K.

Models only).

WARNING: THIS APPLIANCE MUST BE

EARTHED.

IMPORTANT: The wires in this mains lead are coloured in accordance with the following code:

Green-and-yellow: Earth, Blue: Neutral, Brown:

Live.

As the colours of the wire in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:

The wire which is coloured GREEN-AND-

YELLOW must be connected to the terminal in the plug which is marked with the letter E or by the Earth symbol or coloured GREEN or

GREEN-AND-YELLOW.

The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured RED.

When this oven is installed it should be easy to isolate the appliance from the electricity supply by pulling out the plug or operating a circuit breaker.

Voltage & Power

The voltage used must be the same as specified on this microwave oven. Using a higher voltage than that which is specified is dangerous and may result in a fire or other type of accident causing damage.

Do not immerse cord, plug or oven in water.

Keep cord away from heated surfaces. Do not let cord hang over the edge of table or work top. Do not plug your oven in via an extension cable as this can be dangerous. It is important to plug the oven directly into a wall socket.

The back of the appliance heats up during use.

Do not allow the cord to be in contact with the back of the appliance or cabinet surface.

2

Caution: Hot surfaces

1.

Hot Surfaces

Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during CONVECTION, GRILL or

COMBINATION involving CONVECTION,

GRILL or STEAM functions. To prevent burns, take care when opening or closing the door and when inserting or removing food and accessories. The oven has heaters situated in the top and rear of the oven.

During and after using either the CONVECTION, GRILL or

COMBINATION involving

CONVECTION, GRILL or

STEAM functions, all inside surfaces of the oven will be very hot during and after using either the CONVECTION, GRILL or

COMBINATION functions. To prevent burns, care should be taken to avoid touching the inside surfaces of the oven or hot water inside the steam trough.

Unpacking your oven

2.

Children should be kept away from the oven at all times and should only be allowed to operate the oven under adult supervision due to temperatures generated.

3. During and after cooking with steam function, do not open the oven door when your face is very close to the oven. Care must be taken when opening the door as steam may cause injury.

4. To prevent burns, take care of hot surfaces which may exist from the cooking process or from hot water in the trough area.

CAUTION!: Steam may billow out when you open the door. If there is steam in the oven, do not reach in with your bare hands! Risk of burns! Use oven gloves.

1.

Examine Your Oven

Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged.

DO NOT install if unit is damaged.

2.

Guarantee

Your receipt is your guarantee, please keep safely.

3.

Cord

If the supply cord of this appliance is damaged, it must be replaced by the manufacturer or it’s service agent or a similarly qualified person in order to avoid a hazard.

N.B. The appliance should be inspected for damage to the door seals and door seal areas. If these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the dealer.

Placement of your oven

This oven is intended for counter-top household use only. It is not intended for built-in use or for use inside a cupboard.

1.

Oven must be placed on a flat, stable surface 850mm above floor level. For proper operation, the oven must have sufficient air flow, i.e.

5cm/2" at one side, the other being open; 15cm/6" clear over the top;

10cm/4" at the rear.

2.

Do not place the microwave oven on a shelf directly above a gas or electric hob. This may be a safety hazard and the oven may be damaged.

3.

Do not block air vents on the rear and bottom or top of the cabinet.

Do not place any articles on the top of the oven over the vents. If air vents are blocked during operation, the oven may overheat. If the oven overheats, a thermal safety device will turn the oven off.

The oven will remain inoperable with blank display until it has cooled.

4.

Do not use outdoors.

3

2“

6“

4“ open

Before using your oven

1. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during

CONVECTION, GRILLING, COMBINATION involving CONVECTION, GRILL or STEAM functions. To prevent burns, take care when opening or closing the door and when inserting or removing food and accessories.

2. The oven has three grill heaters situated in the top of the oven and a convection heater situated in the back of the oven. During and after using either the CONVECTION, GRILL or

COMBINATION involving CONVECTION, GRILL or STEAM functions, all inside surfaces of the oven will be very hot. To prevent burns, care should be taken to avoid touching any of the inside surfaces of the oven or hot water in the steam trough.

3. The accessible parts may become hot when the grill is in use.

4. Do not use the water tank if it is cracked or broken, as leaking water could result in electrical failure and danger of electric shock. If the water tank becomes damaged, please contact your dealer.

5. In case of electronic failure, the oven can only be turned off at the wall socket.

6. Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use, including escaping steam. To prevent burns, ensure that children do not touch either the hot inner surfaces or the hot outer casing after operation of the oven.

7. This appliance is not attended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Young children should be supervised to ensure that they do not play with the appliance.

!

WARNING: This appliance produces hot steam.

8. Storage of Accessories

Do not store any objects other than oven accessories inside the oven in case it is accidentally turned on. In case of electronic failure, oven can only be turned off at wall socket.

9. Before Use

Before using CONVECTION, COMBINATION or GRILL function for the first time operate the oven without food and accessories on CONVECTION 250°C for 5 mins. This will allow the oil that is used for rust protection to be burned off. This is the only time that the oven is operated empty (except preheating on CONVECTION or COMBINATION modes which does not include

Microwave).

CAUTION: All inside surfaces of the oven will be hot.

NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR

COMBINATION MODE INVOLVING MICROWAVE.

Operation when empty will damage the appliance.

4

Care & Cleaning of your Microwave Oven - IMPORTANT

It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

1. Switch the oven off before cleaning and unplug at socket if possible.

2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty. The use of harsh detergent or abrasives is not recommended.

3. The back of the oven has a self-clean catalytic lining. It is therefore not necessary to clean this area.

4. After using CONVECTION, GRILL or COMBINATION cooking the walls of the oven should be cleaned with a soft cloth squeezed in soapy water. Particular care should be taken to keep the window area clean particularly after cooking by CONVECTION, GRILL or COMBINATION.

Stubborn spots inside the oven can be removed by using a small amount of branded conventional oven-cleaner sprayed onto a soft damp cloth. Wipe onto problem spots, leave for recommended time and then wipe off. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.

5. After cooking involving steam function, check and wipe away any excess water which may have condensed within the oven cavity. Empty drip tray (refer to page 31).

6. The outside oven surface should be cleaned with a damp cloth. To prevent damage to the operating parts inside the oven, water should not be allowed to seep into the ventilation openings.

7. If the Control Panel becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on Control Panel. When cleaning the Control Panel, leave the oven door open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL Pad to clear display window.

8. If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth.

This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or microwave leakage.

9. The oven cavity floor should be cleaned regularly. Simply wipe the bottom surface of the oven with mild detergent and hot water then dry with a clean cloth. Cooking vapours collect during repeated use but in no way affect the bottom surface.

10.For the oven cleaning assistant and system cleaning programs, refer to page 59.

11. When GRILLING or cooking by COMBINATION or CONVECTION some foods may splatter grease onto the oven walls. If the oven is not cleaned to eliminate this grease, it can accumulate and cause the oven to ‘SMOKE’ during use. These marks will be more difficult to clean later. There is no need to clean the catalytic lining at the back of the oven.

12.Ensure all accessories are kept scrupulously clean, especially when using microwave or combination programs.

13. A steam cleaner is not to be used for cleaning.

14. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

5

Maintenance of your oven

1.

Service

WHEN YOUR OVEN REQUIRES A SERVICE call your local

Panasonic engineer (Customer Care Centre on 08705 357357 can recommend an engineer). It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

2.

Door Seals

Do not attempt to tamper with or make any adjustments or repairs to door, control panel housing, safety interlock switches or any other part of the oven. Do not remove outer panel from oven.

The door seals and door seal areas should always be kept clean – use a damp cloth.

N.B. The appliance should be inspected for damage to the door seals and door seal areas. If these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer.

3.

Water tank

Do not use the water tank if it is cracked or broken, as leaking water could result in electrical failure and danger of electric shock. If the water tank becomes damaged, please contact your dealer.

4.

Oven Light

The oven lamp must be replaced by a service technician trained by the dealer. DO NOT attempt to remove the outer casing from the oven.

5.

Selected Spares and Accessories

These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the

Customer Care Centre 08705 357357. Most major credit and debit cards are accepted.

Ensure you quote the correct model number.

6.

Operating the circuit breaker

If the oven is not operating correctly, please check the position of the breaker switch. If the switch is at the ‘O’ position, please position it to the

‘I’ position. If the switch does not return to the ‘I’ position, please contact your dealer.

7.

Testing the circuit breaker

To ensure that the breaker is in working order, please test it regularly by pressing the ‘TEST’ key. Testing it once a month is recommended.

Press the ‘TEST’ key when the oven is switched on. If the switch does not go back to ‘O’, please contact your dealer.

6

Parts of Your Oven

1. Do not cook directly on oven cavity floor. Always place food in a microwave safe dish.

2. The metal accessories provided must ONLY be used as directed for GRILLING,

CONVECTION and COMBINATION cooking. Never use metal accessories when cooking

in microwave only mode. Do not use if operating the oven with less than 200 g (7 oz) of food on a manual Combination program. Use the Enamel Shelf on CONVECTION and

GRILL mode only. The maximum weight that can be used on the enamel shelf is 4 kg (8 lb

14 oz). FAILURE TO USE ACCESSORIES CORRECTLY COULD DAMAGE YOUR OVEN.

3. Arcing may occur if the incorrect weight of food is used, a metal container has been used incorrectly, or the accessories have been damaged. If this occurs, stop the machine immediately. You can continue to cook by GRILL OR CONVECTION ONLY.

4. Always refer to instructions for correct accessories to use on all programs.

Pyrex® Dish

1. The Pyrex® dish can be used directly on the ceramic plate to cook in MICROWAVE mode only. Do not place food directly on the ceramic plate on the oven cavity floor.

2. The Pyrex® dish is used together with the plastic trivet for STEAM mode.

3. The Pyrex® dish can be used directly on the wire shelf (in either of the shelf positions) for cooking in GRILL, CONVECTION or COMBINATION modes.

4. If the Pyrex® dish is hot, let it cool before cleaning or placing in cold water, as this could crack or shatter the dish.

Plastic Trivet

1. The plastic trivet is placed inside the Pyrex® dish to cook on STEAM mode. Food can be placed directly on the plastic trivet.

2. The plastic trivet can be used for defrosting bread.

3. Do not use the plastic trivet for GRILL, CONVECTION or COMBINATION modes.

Anti Spark Ring

1. Place the anti spark ring on top of the wire shelf, then place any metal container. Your metal containers can then be used in COMBINATION mode without arcing.

2. The anti-spark ring should not be used in CONVECTION or COMBINATION modes above

250˚C.

Wire Shelf

1. The wire shelf can be used in the upper shelf position for GRILLING foods. It can be used in the upper or lower shelf positions for CONVECTION or COMBINATION cooking.

2. Do not use any metal container directly on the Wire Shelf in COMBINATION with

MICROWAVE. (Refer to paragraph about anti-spark ring).

3. Do not use the Wire Shelf in MICROWAVE mode only.

Enamel Shelf

1. The Enamel Shelf is for cooking on CONVECTION or GRILL mode. Do not use on

MICROWAVE or COMBINATION modes.

2. For 2 level CONVECTION cooking, the Enamel Shelf can be used as the lower level and the wire shelf can be used as the upper level.

Drip Tray

1. Before using the oven, place the drip tray in position. Holding with both hands, click into position on the oven legs. To remove the drip tray refer to page 31.

2. The purpose of the drip tray is to collect excess water during STEAM mode. It should be emptied after each STEAM operation.

7

Parts of Your Oven

See-through Oven Window External Air Vents

Grill Elements

Door safety lock

system. To prevent injury, do not insert finger, knife, spoon or other object into the latch hole.

Control Panel

Water tank

Ceramic cover

Ceramic plate

Pull Down Door

Pull the door handle downwards to open.

Opening the door during cooking will stop the cooking process without cancelling the program.

Cooking resumes as soon as the door is closed and

Start pad is pressed. The oven light will turn on and stay on whenever the door is opened.

Door Hinge.

Ensure care is taken when closing the door to prevent injury caused by trapping fingers.

Shelf positions

Plastic Trivet for Pyrex®

Dish. Used for steam cooking only

Bottom microwave feeding

Pyrex® Dish

Anti-spark ring

Drip tray

Wire Shelf

Use on CONVECTION,

GRILL or TURBO BAKE

(Convection & Grill) and

COMBINATION modes only.

Do not use in MICROWAVE only mode.

8

Enamel shelf

Use on CONVECTION, GRILL or

TURBO BAKE (Convection &

Grill) mode only. Do not use in

MICROWAVE only or

COMBINATION cooking modes.

Important Information –

Read Carefully

Safety

If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order to stifle any flames.

Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel.

Short Cooking Times

As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food.

Cooking times given in the cook book are approximate. Factors that may affect cooking times are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods and utensils used. As you become familiar with the oven, you will be able to adjust these factors.

It is better to undercook rather than overcook foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times.

Important.

If the recommended cooking times are exceeded the food will be spoiled and in extreme circumstances could catch fire and possibly damage the interior of the oven.

1.

Small Quantities of Food.

Take care when heating small quantities of food as these can easily burn, dry out or catch fire if cooked too long. Always set short cooking times and check the food frequently.

NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON

MICROWAVE OR COMBINATION MODE INVOLVING

MICROWAVE.

2.

Foods Low in Moisture.

Take care when heating foods low in moisture, e.g. bread items, chocolate, popcorn, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long.

3.

Christmas Pudding.

Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be over heated. These foods must never be left unattended as with over cooking these foods can ignite.

4.

Eggs.

Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since they may explode even after microwave heating has ended.

5.

Foods with Skins.

Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non porous skins. These must be pierced using a fork before cooking to prevent bursting.

9

6.

Liquids.

Liquids and other foods must not be heated in sealed containers since they are liable to explode. When heating liquids, eg soup, sauces and beverages in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling.

This could result in a sudden boil over of the hot liquid. To prevent this possibility the following steps should be taken: a) Avoid using straight-sided containers with narrow necks.

b) Do not overheat.

c) Stir the liquid before placing the container in the oven and again halfway through the heating time.

d) After heating, allow to stand in the oven for a short time, stirring again before carefully removing the container.

e) Microwave heating of beverages can result in delayed eruptive boiling, therefore care should be taken when handling the container.

7.

Lids.

Always remove the lids of jars and containers and takeaway food containers before you microwave them. If you don’t then steam and pressure might build up inside and cause an explosion even after the microwave cooking has stopped.

8.

Deep Fat Frying.

Do not attempt to deep fat fry in your oven.

9.

Meat Thermometer.

Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave.

If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving.

10. Paper, Plastic.

When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition. Do not use wire twist-ties with roasting bags as arcing will occur.

Do not use re-cycled paper products, e.g. Kitchen roll unless they say they are specifically designed for use in a microwave oven. These products contain impurities which may cause sparks and/or fires when used.

11. Reheating.

It is essential that reheated food is served “piping hot”.

Remove the food from the oven and check that it is “piping hot”, i.e.

steam is being emitted from all parts and any sauce is bubbling. (If you wish you may choose to check the food has reached 72˚C with a food thermometer – but remember do not use this thermometer inside the microwave.)

For foods that cannot be stirred, e.g. lasagne, shepherds pie, the centre should be cut with a knife to test it is well heated through.

Even if a manufacturer’s packet instructions have been followed always check the food is piping hot before serving and if in doubt return your food to the oven for further heating.

10

Important Information –

Read Carefully

12. Standing Time.

Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots.

13. Keeping Your Oven Clean.

It is essential for the safe operation of the oven that it is wiped out regularly. Use warm soapy water, squeeze the cloth out well and use to remove any grease or food from the interior. Pay particular attention to the door seal area. The oven should be unplugged when cleaning. The catalytic lining at the back does not need to be cleaned.

14. Grilling.

The oven will only operate on the GRILL function with the door closed.

15. Fan Motor Operation.

After using the microwave oven, the fan motor may operate to cool the electric components.

This is normal and you can take out food even though the fan motor operates. You can continue using the oven during this time.

16. Containers.

Before use, check that utensils/containers are suitable for use in microwave ovens.

17. Babies Bottles and Food Jars.

When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will be much hotter than that at the bottom and must be shaken thoroughly before checking the temperature.

The lid must also be removed from babies food jars, the contents must also be stirred or shaken before the temperature is checked.

This should be carried out before consumption in order to avoid burns.

18. Arcing

Arcing may occur if a metal container has been used incorrectly, if the incorrect weight of food is used, or if the accessories have been damaged. Arcing is when blue flashes of light are seen in the microwave oven. If this occurs, stop the machine immediately. If the oven is left unattended and this continues it can damage the machine.

You can continue to cook by GRILL OR CONVECTION ONLY.

19. Maximum weight on turntable/enamel shelf

The maximum weight that can be placed on the wire shelf or enamel shelf is 4 kg (8 lb 14 oz) (this includes total weight of food and dish).

11

Microwaving Principles

Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources.

Manmade sources include radar, radio, television, telecommunication links and mobile phones.

HOW MICROWAVES COOK FOOD

Magnetron

Oven cavity

In a microwave oven, electricity is converted into microwaves by the MAGNETRON.

Waveguide

REFLECTION

The microwaves bounce off the metal walls and the metal door screen.

TRANSMISSION

Then they pass through the cooking containers to be absorbed by the water molecules in the food, all foods contain water to a more or lesser extent.

Microwave Water Molecule Absorption Vibration

The microwaves cause the water molecules to vibrate which causes FRICTION, i.e.

HEAT. This heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and foods high in these will cook more quickly. Microwaves can only penetrate to a depth of 1 1⁄

2

-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the food cooks from the outside inwards.

12

Important Notes

The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in micro waving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL

COOKING UTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING

ON MICROWAVE ONLY

Foods Not Suitable for Cooking by Microwave Only:

Yorkshire Puddings, Souffles, Double Crust Pastry Pies.

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by micro wave.

Foods that require deep fat frying cannot be cooked either.

Boiled Eggs

Do not boil eggs in your microwave.

Raw eggs boiled in their shells can explode and cause serious injury.

STANDING TIME

When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat, cakes and reheated meals (refer to page 14).

13

General Guidelines

STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes, require a

STANDING TIME (inside or outside of the oven) after cook ing, to allow heat to finish con ducting through the food.

MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.

JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil when cooked by microwave only. It is not necessary to stand jacket potatoes cooked in

COMBINATION mode.

LIGHT CAKES – Stand 5 mins. before removing from dish.

RICH DENSE CAKES – Stand 15-20 mins.

FISH – Stand 2-3 mins.

EGG DISHES – Stand 1-2 mins.

PRECOOKED CONVENIENCE FOODS – Stand for 2-3 mins.

PLATED MEALS – Stand for 2-3 mins.

VEGETABLES – Boiled potatoes benefit from standing

1-2 mins., however most other types of vegetables can be served immediately.

DEFROSTING – It is essential to allow standing time to com plete the process. This can vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.

If food is not cooked after STANDING TIME, return to oven and cook for additional time.

14

General Guidelines

PIERCING

The skin or membrane on some foods will cause steam to build up during cooking.

These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to es cape.

Eggs, potatoes, apples, sausages etc., will all need to be pierced before cooking.

DO NOT ATTEMPT TO BOIL

EGGS IN THEIR SHELLS.

MOISTURE CONTENT

Many fresh foods e.g.

veget ables and fruit, vary in their moisture content throughout the season.

Jacket potatoes are a particular example of this.

For this reason cooking times may have to be adjusted throughout the year.

Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

CLING FILM

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However, it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet

“suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film. Do not cover foods when cooking by

COMBINATION,

CONVECTION or GRILL.

DISH SIZE

Follow the dish sizes given in the recipes, as these affect the cook ing and reheating times. A quan tity of food spread in a bigger dish cooks and reheats more quickly.

QUANTITY

Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.

SPACING

Foods cook more quickly and evenly if spaced apart.

NEVER pile foods on top of each other.

15

General Guidelines

SHAPE

Even shapes cook evenly.

Food cooks better by microwave when in a round container rather than square.

DENSITY

Porous airy foods heat more quickly than dense heavy foods.

COVERING

Cover foods with microwave cling film or a self-fitting lid.

Cover fish, vegetables, cas seroles, soups. Do not cover sauces, jacket potatoes, pastry items. Please refer to cooking charts and recipes for more information.

ARRANGING

Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside.

STARTING

TEMPERATURE

The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature. Food temperature should be between 5-8°C before cooking.

TURNING AND

STIRRING

Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

LIQUIDS

All liquids must be stirred

before and during heating.

Water espe cially must be stirred before and during heating, to avoid eruption.

Do not heat liquids that have previously been boiled. DO

NOT OVERHEAT. Stir before serving

CHECKING FOOD

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM has been used (just as you would check food cooked in a conven tional oven). Return the food to the oven for further cooking if necessary.

16

CLEANING

As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded oven cleaner, sprayed onto a soft cloth, always wipe the oven dry after cleaning. Avoid cleaning any plastic parts and door area. The catalytic lining at the back is self cleaning.

Containers to use

Choosing the correct container is a very important factor in deciding the success or failure of your cooking.

Testing Dishes for Suitability - For Microwave Cooking Only.

When unsure that a cooking con tainer is suitable for use in your microwave, check by the follow ing test:

1. Fill a microwave safe measur ing jug with 300ml ( 1⁄

2 pt) cold water.

2. Place it on the base of the oven along side the dish to be tested. If the dish you are testing is a large dish, then stand the measur ing jug on top of the empty dish.

3. Heat on HIGH power for

1 minute.

Result

If the dish is suitable for micro waving, it will remain cool, whilst the water in the jug will begin to feel warm. If the testing dish feels warm, do not use as it is obvious ly absorbing microwave energy.

N.B. This test does not apply to plastic or metal based con tainers e.g. Le Creuset ® style dishes, which should not be used as they are cast iron covered with enamel.

QUICK CHECK GUIDE TO COOKING UTENSILS

OVEN GLASS

Everyday glass that is heat resistant e.g. Pyrex ® , is ideal for Microwave, Convection, Grill or Combination cooking. Do not use delicate glass or lead crystal which may crack or arc.

CHINA AND CERAMIC

Everyday glazed china, porcelain or ceramic plates, bowls, mugs and cups can be used if they are heat resis tant. Fine bone china should only be used for reheating for short periods. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt. If dishes are heat resistant they may be used on Convection and

Combination but not directly under the Grill.

17

Containers to use

POTTERY, EARTHENWARE, STONEWARE

If completely glazed, these dishes are suitable. Do not use if partially glazed or unglazed, since they are able to absorb water which in turn absorbs microwave energy, making the container very hot and slows down the cooking of food.

FOIL/METAL CONTAINERS

NEVER ATTEMPT TO COOK IN FOIL OR METAL con tai ners on Microwave only as the microwaves cannot pass through and the food will not heat evenly, it may also damage your oven. Foil and metal containers can be used on Grill and Convection modes and may be used with care during certain Combination cooking, as long as they are not damaged or dented.

CLING FILM

Microwave cling film can only be used for covering food that is reheated by Microwave or Steam. It is also useful for covering food to be cooked, but care should be taken to avoid the film being in direct contact with the food. DO

NOT USE ON ANY OTHER COOKING MODE.

ROASTING BAGS

Roasting bags are useful when slit up one side to tent a joint, for roasting by power and time. Do not use the metal twists supplied, when using Microwave or Combination.

ALUMINIUM FOIL

Small amounts of smooth aluminium foil can be used to

SHIELD joints of meat during defrosting and cook ing by

Microwave, as the microwaves cannot pass through the foil, this prevents the parts shielded from overcook ing or over de frost ing. Take care that the foil does not touch the sides or roof of the oven, as this may cause arcing and damage your oven. Aluminium foil can be used for

Convection cooking.

18

Containers to use

PLASTIC

Many plastic containers are designed for microwave use, but do not use for cooking foods high in sugar or fat or for foods that require long cooking times e.g. brown rice.

Only use Tupperware ® containers if they are designed for microwave use. Do not use Melamine.

Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for

Convection or Combination cooking. DO NOT USE

UNDER THE GRILL.

PAPER

Plain white absorbent kitchen paper (kitchen towel) can only be used for microwave cooking e.g.

covering blind pastry cases and for cover ing bacon to prevent splattering. ONLY USE FOR SHORT

COOKING TIMES. NEVER RE-USE A PIECE OF

KITCHEN TOWEL. ALWAYS USE A FRESH PIECE

OF PAPER FOR EACH DISH.

Avoid kitchen paper containing manmade fibres.

If you are using branded re-cycled kitchen towel, check first that it is recommended for microwave use.

Do not use waxed or plastic coated cups or plates as the finish may melt. Greaseproof paper can be used to line the base of dishes and to cover fatty foods e.g. bacon rashers, to stop splattering. White paper plates can be used for SHORT RE HEATING TIMES, on Microwave only.

WICKER, WOOD AND STRAW BASKETS

Dishes will crack and could ignite.

Do not use wooden dishes in your microwave.

DO NOT USE ON ANY COOKING MODE.

19

(1)

(5)

(6)

(7)

(10)

(2)

(3)

(4)

Control Panel

(8)

(9)

(11)

(12)

(1)

Display Window

(2)

Microwave Power Pad

(3)

Steam Power Pad

(4)

Grill Pad

(5)

Convection Pad

(6)

Timer Pad

This can be used to delay a cooking program for up to 9 hrs 99 mins., or used as a timer or for standing

(non-cooking) time. Also used for setting the clock.

(7)

Auto Weight Programs

(8)

Auto Menu/ Temperature/

Microwave/Steam wattage/ Grill level/ Selector dial

(9)

Time/Weight dial

(10) Stop/Cancel

Before Cooking:

one press clears your instructions.

During Cooking:

one press temporarily stops the cooking program. Another press cancels all your instructions and the time of day will appear in the display.

(11)

Start Pad:

Press to start operating the oven.

If during cooking the door is opened or

Stop/Cancel Pad is pressed once,

Start Pad has to be pressed again to continue cooking.

(12) Water tank for steam function

Beep Sound:

A beep sounds when a pad is pressed. If this beep does not sound, the setting is incorrect.

When the oven changes from one function to another, two beeps sound. After completion of preheating on CONVECTION or

COMBINATION, three beeps sound and ‘P’ flashes in the display window. After completion of cooking, five beeps sound.

20

Let’s Start to Use your Oven

1

Plug in

Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions.

2

Press Timer Pad

Set clock as a 12hr clock. (See page 22 for details).

3

Press Convection Pad

( will appear in the display window with the oven temperature)

(This procedure is to burn off the oil used for rust protection in the oven.) Turn the Auto menu Tempeature dial until

250C appears in the display window. Remove all accessories from the oven.

4

Enter Time

Turn Time/Weight dial until 5 minutes is displayed in the window.

5

Press Start Pad

The time will be displayed in the window and count down.

The oven will beep at the end of the program. The oven is now ready to use.

Caution: Grill elements and oven will be hot.

6

Demonstration Mode

This is to enable you to experiment setting various programs. (The letter D will always appear in the display window. This is to confirm that there is no microwave power produced and it is safe to use the oven without any food). To select this mode press the Timer pad three times.

“Demo mode press any key” will appear. To cancel press the Timer pad a further three times.

7

Child Lock

To operate the child lock facility press the Start pad three times, this will deactivate the microwave. “Lock” will appear in the display and none of the controls will operate. To clear child lock facility press Stop/Cancel three times.

21

Setting the Clock

Press Timer Pad twice

“SET TIME” will appear in the display window, and the colon starts to blink.

Enter Time

Enter time of day by using

Time/Weight dial e.g. 1.25pm

(12hr clock).

Press Timer Pad

Colon stops blinking. Time of day is now locked into the display.

N.B.

1. To reset time of day, repeat step 1 through to step 3.

2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied.

3. THIS IS A 12 HOUR CLOCK.

Microwave Cooking and Defrosting

There are 6 different microwave power levels available.

Do not place food directly on the ceramic plate. Place on the Pyrex® dish supplied with the oven or use your own dishes, plates or bowls directly on the ceramic plate.

Selecting Microwave Power Level

Select

Microwave power cooking mode.

Power

Level

High

Defrost

Medium

Low

Simmer

Select Microwave

power level by turning the Auto

Warm

Menu/Temperature

Dial. The Microwave power level appears in the display.

Wattage

1000W

270W

600W

440W

250W

100W

Select the

cooking time using the

Time/Weight

Dial.

Press Start

Pad.

CAUTION: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

N.B.

1. Maximum time that can be set on HIGH power is 30 minutes.

2. On all Power Levels, except HIGH power, the maximum time that can be set is 90 minutes.

3. You can add to the cooking time during cooking, if required. Turn Time/ Weight Dial to increase the cooking time. (Time can be added in 1 minute increments up to maximum time of 10 minutes. This is only the case for one stage cooking).

22

Microwave Cooking and Defrosting

DO NOT attempt to use microwave only with any metal accessory in the oven.

DO NOT place food directly onto the oven cavity floor. Place in a microwave or

Pyrex® dish.

Foods reheated or cooked by MICROWAVE only are normally covered with a lid or cling film, unless otherwise stated.

Two Stage Cooking:

e.g. High power 10 mins followed by Simmer power 20 mins; Select High power and program 10 mins then select second power (Simmer) with second cooking time (20 mins) then press Start.

Three Stage Cooking:

e.g. High power 5 mins, Delay 5 mins, High power 2 mins; Select first Power level and cooking time, then press TIMER and time, then select final power level and final cooking time. Then press Start.

Auto Weight Defrost - Chaos Defrost

With this feature you can defrost frozen foods according to the weight. Select the category and set the weight of the food. The weight can be programmed in pounds and ounces or grams. The weight starts from the minimum weight for each category.

• Press the

Auto

Weight

Program

Pad.

•Turn the Auto

Menu/Temperature dial to select the desired program.

• The default weight setting is grams. To select pounds and ounces, press Auto

Weight Program.

Press again to revert back to grams.

• Set the weight of the food by using the

Time/Weight

Dial.

Program

1 Bread

2 Meat Items

3 Meat Joints

• Press Start Pad.

The display reminds you which accessory to use and which cooking modes are in use.

Weight Range Suitable Foods

100 - 900 g (4 oz - 2 lb)

Bread and rolls. Place on Plastic Trivet in Pyrex® Dish.

Turn at beep.

200 - 1200 g

(7 oz - 2 lb 10 oz)

400 - 2000 g

(14 oz- 5 lb 8 oz)

Small pieces of meat, minced meat, chicken portions, steaks, chops. Place on a plate or shallow dish. Turn at beeps.

Whole chicken, meat joints. Place on a plate on an upturned saucer. Turn at beeps and shield.

23

Auto Weight Defrost Programs

This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread.

The Auto program pad and then the Auto menu/ Temperature Dial should be used to select the correct defrost category and then enter in the weight of the food in grams or pounds and ounces using the appropriate pads (see page 23).

Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack. Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods. The plastic trivet can be used for defrosting bread.

The CHAOS Theory principle is used in Auto Weight defrost programs to give you a

quick and more even defrost.

The CHAOS system uses a random sequence of pulsing microwave energy which speeds up the defrosting process.

During the program the oven will beep to remind you to check the food.

IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND

SHIELD IF NECESSARY (See page 26).

On hearing the first beep you should TURN and SHIELD (if possible). On the second beep you should turn the food or break it up.

1st Beep

1st Beep

Turn

2nd Beep

or Shield

Turn or break up

24

Auto Weight Defrost Programs

CATEGORY 1

BREAD

The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are required for immediate use. The plastic trivet can be used for defrosting bread. Small items may feel warm immediately after defrosting. Loaves can also be defrosted on this program but these will require standing time to allow the centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned halfway during defrosting. THIS

PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS e.g.

cheesecake.

CATEGORY 2

MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)

It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.

CATEGORY 3

MEAT JOINTS/WHOLE CHICKENS

Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty pieces. This is to prevent over defrosting on the outside edges.

Smooth foil secured with cocktail sticks should be used. DO NOT ALLOW THE FOIL

TO TOUCH THE WALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding (see photograph on next page). Standing time of at least 1 hour should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.

Defrosting Guidelines

TIPS

1 Check foods during defrosting.

Foods vary in their defrosting speed.

2 It is not necessary to cover the food.

3 Always turn or stir the food especially when the oven “beeps’’. Shield if necessary (see point 5).

4 Minced meat/chops/chicken portions should be broken up or separated as soon as possible and placed in a single layer.

5 Shielding prevents food cooking.

It is essential when defrosting chickens and joints of meat. The outside thaws out first, so protect wings/breast/fat with smooth pieces of aluminium foil secured with cocktail sticks.

6 Allow standing time so that the centre of the food thaws out (minimum 1 hour for joints of meat and whole chickens).

25

Defrosting Foods Using Defrost Power & Time

By selecting the DEFROST power level from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest problem is getting the inside defrosted before the outside starts to cook.

For this reason a defrost program alternates between a defrost power and a standing time. The name for this type of defrost is cyclic. During the standing stages there is not any microwave power in the oven, although the light will remain on. The automatic stand times ensure a more even defrost but it is still necessary to allow for standing time before use. Place foods in a suitable container. Meat joints and chickens should be placed on an upturned saucer or on a plastic rack if you have one.

Separate chops and small items e.g. bread slices where possible.

Chickens and joints of meat will require shielding during defrosting.

Turn dense foods and meat 2-3 times during defrosting.

Break up small items e.g. minced meat, frequently during defrosting.

26

27

28

29

Steam

There are 4 different combinations of Steam Power levels available (see the chart below).

Use of accessory:

Or you may use your own Pyrex® dishes or bowls directly on the ceramic plate covered with pierced cling film or a loose fitting lid.

Carefully remove the water tank from the oven. Remove the lid and fill with tap water

(do not use mineral water). Replace the lid and position back in the oven. Ensure the lid is closed tightly and securely positioned, otherwise leakage may occur. Please refer to page 60 for cleaning programs. It is recommended to clean the water tank in warm water once a week.

Rotate Auto

Menu/Temperature

Dial Anti-clockwise

600 W

440 W

250 W

100 W

Wattage

600 W

440 W

250 W

100 W

Power

Level

Medium

Low

Simmer

Warm

Max Setting Time

Available

15 minutes

15 minutes

15 minutes

15 minutes

N.B. It is not possible to use steam without microwave.

N.B. The water tank may need to be re-filled if the time set is over 12 minutes, this will apply even if the tank was filled to the maximum water level prior to the start of the

Steam function. Please refer to Note 2 on page 31.

30

Steam

Select

Steam

Select Microwave

power level by turn-

Select the

cooking

Press Start Pad. The

oven display will count cooking ing the Auto Menu/ time using down for 1 minute.

mode.

Temperature dial.

the

During this time the

The Microwave

Time/Weight oven is preparing the power level appears

Dial.

steam system for use.

in the display.

The grill may become active during this stage.

NOTE:

1. The maximum time for cooking in this mode is 15 minutes. If required to cook for longer than this time, re-fill the water tank and repeat the above operation for the remaining time.

2. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display will ask you to re-fill the water tank. After re-filling the water tank and positioning back in the oven, press Start Pad. The oven will not continue cooking until the water tank has been re-filled and Start Pad pressed.

3. It is possible to refill water tank at any time during cooking, without having to press stop first.

4. For 2 or 3 stage cooking, before pressing Start Pad, repeat setting the desired power levels and cooking time.

5. Stand time can be programmed after the Steam Microwave power and time setting.

6. It may be necessary to wipe the excess water in the cavity after Steam cooking.

CAUTION:

When removing the food or cooking accessories, hot water may drip from the oven top.

RISK OF SCALDING:

Use heat resistant oven gloves.

Drip Tray:

After each steam operation carefully remove the drip tray from the front of the oven.

Gently ease forwards, holding with both hands. After emptying, wash in warm soapy water or alternatively use a dishwasher. To re-position, click back into position on the oven legs.

31

Using the Delay/Stand Feature

The Timer Pad is used as a timing pad either before, during or after a cooking program. When the Timer Pad is selected with a time, there is no microwave power in the oven during this time.

1. To Set a Standing Time:

Cooking Program

&

Time

Set the desired

Cooking Program, by selecting cooking option and time required.

Then Press the

Timer Pad.

Set desired standing time

(max 9 hrs 99 mins). An “

H” will appear in the display to denote hours.

Press Start Pad.

Cooking program will commence after which the standing time will count down.

2. To Set a Delay Start:

Cooking Program

&

Time

Press the Timer pad.

Set Delay time

(max 9hrs

99mins). An “

H” will appear in the display to denote hours.

Set the complete cooking program, by entering cooking option and time required.

Press Start Pad.

Delayed time will count down then the cooking program will start.

NB

1. If the oven door is opened during the stand or delay time, the time in the display window will continue to count down.

2. Delay Start cannot be used before an Auto Program.

32

Grilling

The Quartz Grill system on the oven gives fast efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc.

DO NOT PREHEAT THE GRILL BEFORE USE.

Press Grill Pad.Turn Auto menu/

Temperature Dial to change Grill level. The oven is automatically preset to Grill 2 (medium).

Rotate right for Grill 1

(High), or rotate left for Grill

3 (Low). The grill symbol will also appear.

Turn Time/Weight

Dial to enter cooking time.

Maximum time is

90 mins.

Press Start.

The cooking program will start and the time in the display will count down.

NOTE:

1. The Grill will only operate with the oven door closed.

2. There is no microwave power on the GRILL only program.

3. You can add to the cooking time during cooking, if required. Turn Time/Weight Dial to increase the cooking time. A maximum time of 10 minutes can be added.

4. After pressing Start Pad, the selected grill level can be recalled and changed.

Press Grill Pad once to indicate the grill level in the display window. While the level is recalled, you can change it by turning the Auto/Temperature Dial.

G

RILLING

T

IMES

When using the grill to cook foods, the cooking times will be similar to traditional grilling.

Most foods will require turning halfway through the cooking time (see section on oven accessories page 34).

The Grill has three settings, Grill 1 (High), Grill 2 (Medium) and Grill 3 (Low). Grill 1 will be the hottest.

C

AUTIONS

:

The oven will automatically work on HIGH microwave power if a cooking time is entered without the Grill level previously being selected.

THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE

OVEN GLOVES.

33

Grilling

O

VEN ACCESSORIES TO USE

When grilling foods the Wire Shelf should be in the top shelf position and the enamel shelf should be in the bottom shelf position or you can use the enamel shelf in the top shelf position.

Place food on Wire Shelf.

Use oven gloves when removing accessories as they will be very hot, and so will the roof and walls of the oven.

After turning, return food to the oven, close door and press START. The oven will continue to count down the remaining cooking time. It is quite safe to open the oven door at any time to check the progress of the food as it is grilling.

If grilling fish, chops or small items, place the enamel shelf in the upper position.

The Wire Shelf will allow fat and juices to drip through into the Enamel Shelf to reduce excess splatter and smoke when grilling.

Most foods require turning halfway during cooking. When turning food, open oven door and CAREFULLY remove the Wire

Shelf by holding the accessories firmly.

GUIDELINES

1.

There is no microwave power on the GRILL only program.

2.

Use the accessories provided, as explained above.

3.

The Grill will only operate with the oven door closed.

4.

Most meat items e.g. bacon, sausages, chops can be cooked on the hottest setting -

GRILL 1. This setting is also suitable for toasting bread, muffins and tea cakes etc.

5.

GRILL 2 and GRILL 3 are used for more delicate foods or those that require a longer grill time e.g. fish or chicken portions.

6.

DO NOT PREHEAT THE GRILL.

7.

NEVER COVER THE FOOD WHEN GRILLING.

8.

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES

AFTER GRILLING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

9.

After Grilling it is important that the Grill accessories are removed for cleaning before reuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN DISHWASHER. It is not necessary to clean the back of the oven which has a catalytic self clean lining.

34

Convection Cooking

Your Combination Oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan.

For best results always place food in a preheated oven. The grill will come on when the oven is preheating.

You can cook in three ways when using convection cooking -

1. On the Enamel shelf in the lower or upper shelf position.

2. On the Wire rack shelf in the lower or upper shelf position.

3. Both of the above at the same time, to use the oven for two level cooking.

See individual guidelines on pages 36 and 37 for recommended accessories to use.

You can preheat with or without the Enamel shelf or Wire shelf in position.

Press

Convection

Pad

Turn Auto Menu/

Temperature dial to select oven temperature. The oven starts at

150°C and then for each press the temperature will count up in

10°C stages to

300°C, then to

40°C, 100°C,

110°C etc.

Press Start to preheat. A “P” will appear in the display window.

When the oven is preheated the oven will beep and the “P” will flash. Then open the door and place the food inside.* There is no preheat at

40°C.

Enter cooking time using Time/

Weight Dial.

Maximum cooking time is 9 hours, 99 minutes.

Press Start Pad.

Note: Check that only the convection symbol is still in the display.

If the microwave a symbol is displayed this is incorrect and the program should be cancelled.

Reselect the convection setting.

* Note: Open the door using the Pull Down Door, because if the Stop/Cancel Pad is

pressed the program may be cancelled. Then if the time was entered the oven would revert to cooking on microwave only.

The oven will maintain the selected temperature for approximately 30 minutes. If no food has been placed inside the oven or a cooking time set, then it will automatically cancel the cooking program and revert to time of day.

CAUTIONS:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the oven temperature previously being selected.THE

ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT. USE

OVEN GLOVES.

35

Convection Cooking

G

UIDELINES

When using the oven as a CONVECTION oven, there is NO MICROWAVE

POWER, i.e. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware.

It is possible to cook on one or two levels when using convection cooking.

O

VEN ACCESSORIES TO USE

ONE LEVEL COOKING

If cooking on one level, you can use the Enamel Shelf or Wire Shelf in the lower or upper shelf position.

Roasting Meat: Wire shelf in lower position.

Baking: Enamel shelf in lower position.

You can use the Enamel Shelf as a baking dish for roasting potatoes or vegetables, and for baking fairy cakes, scones and cookies. It is also ideal for re-heating pre-cooked convenience pastry items.

Roasting Veg / Potatoes: Enamel Shelf.

Reheating: Enamel Shelf.

36

TWO LEVEL COOKING

When cooking on two levels use the Enamel shelf on the lower shelf position and the

Wire shelf in the upper shelf position.

Depending on the recipe, you can preheat with or without the accessories in position.

See individual recipes for details.

Batch Baking: Fairy Cakes

Cooking a complete meal: Frozen pizza on upper level, frozen oven chips on lower level

Two level cooking is ideal for:-

1. Batch baking, fairy cakes, cookies and scones on two levels.

2. Cooking a complete meal together. Frozen pizza on the upper level and frozen chips on the lower level.

3. Cooking roast potatoes on the upper level and roast vegetables on the lower level.

4. Re-heating small pastry items in large batches- Sausage rolls, pastry pies, quiches

(all pre-cooked).

Ensure that the shelves are inserted correctly, and are secure before use.

Do not place a dish of food weighing more than 4 Kg (8 lb 14 oz) on the shelf.

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES

AFTER COOKING AS THE OVEN & ACCESSORIES WILL BE VERY HOT.

MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELF FIRMLY WITH BOTH

HANDS WHEN YOU ARE REMOVING THEM FROM THE OVEN.

37

Guideline to Oven Temperatures

TEMP °C

40°C Proving Bread

100°C Pavlova

USE TEMP °F GAS MARK

90°F 1/8

200°F 1/4

110°C Meringues

140°C Rich Fruit Cake

150°C

160/170°C

180°C

190°C

200°C

220°C

Lemon Meringue, Meringue Roulade,

Cheesecake

Casseroles, Gingerbread, Small Tarts,

Cookies

Souffle, Strudel, Victoria Sandwich, Fairy

Cakes, Meat Joints

Filo Pastry, Quiche, Gratins, Lasagne,

Pastry pies, Chicken

Stuffed Peppers, Scones, Eclairs, Swiss

Roll, Muffins

Vegetable parcels, Yorkshire Puddings,

Bread

Garlic Bread 230°C

240/250°C Roast Potatoes

300°C

Searing Beef

Baking Pizza

225°F

275°F

300°F

325°F

350°F

375°F

400°F

425°F

450°F

475°F

-

1/4

1

2

3

4

5

6

7

8

9

-

For best results always place food in a preheated oven.

Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at 150°C and count up in 10°C stages to 300°C, then back to

40°C, 100°C and 110°C etc.

Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.

38

Convection and Grill (TURBO-BAKE)

Cooking

The oven can be programmed to cook or reheat food by the grill and the convection oven working simultaneously, to give foods that extra crispness and colour. This is known as TURBO-BAKE and can often reduce traditional oven cooking times.

ALWAYS PREHEAT BEFORE USE.

• Press

Convection

Pad.

• Select oven temperature using Auto Menu/

Temperature Dial. The oven starts at 150°C, and then the temperature will count up in 10°C stages to 300°C, then to 100°C,

110°C etc.

• Press to select Grill power, if you wish to adjust from Grill 2

(Medium) to select Grill 3

(Low), or Grill 1 (High).

Turn Auto Menu/ temperature dial. Rotate to the right for Grill 1

(high). Rotate to the left for Grill 3 (low).

• Press Start to preheat.

“P” will appear in the display window. When the oven is preheated the oven will beep and the

“P” will flash. Then open the door and place the food inside.*

*NOTE: Open the door using the Pull Down Door, because if the STOP/CANCEL pad

is pressed the program may be cancelled. Then if the time was entered the oven would revert to cooking on Microwave only.

• Enter cooking time using Time/ Weight Dial.

Maximum time is 9 hours.

• Press Start.

Note: Check that just the grill and convection symbols are still in the display. If the microwave symbol is displayed this is incorrect and the program should be cancelled. Reselect the

Convection and Grill (TURBO-BAKE) setting.

C

AUTIONS

:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the oven temperature and Grill setting previously being selected.

THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT.

USE OVEN GLOVES.

39

TURBO-BAKE Cooking

O

VEN ACCESSORIES TO USE

USE THE ENAMEL SHELF OR WIRE RACK SHELF FOR TURBO-BAKE COOKING.

Joints of meat are placed on the enamel shelf in the lower shelf position. Items of meat are placed on the enamel shelf in the upper position.

GUIDELINES

Always place food in a preheated oven.

Food is cooked UNCOVERED.

DO NOT USE PLASTIC CONTAINERS.

Pizza can be placed directly on the wire shelf in the upper shelf position.

40

Combination Cooking

Your oven has six methods of cooking by Combination. When using the steam function this is in conjunction with microwave.

1. Convection and Microwave

2. Grill and Microwave

3. TURBO-BAKE and Microwave

4. Steam and Convection

5. Steam and Grill

6. Steam and Turbo-Bake

COMBINATION cooking is ideal for many foods. The microwave power cooks the food quickly, whilst the oven, grill or both gives the traditional browning and crispness.

All this happens simultaneously resulting in most foods being cooked in

1/2 - 2/3 of the conventional cooking time.

There is no need to preheat on COMBINATION programs, EXCEPT when cooking

pastry.

It is possible to use smooth seamed metal tins and foil containers on COMBINATION but they must be placed directly on the anti-spark ring on the wire shelf. They must not be placed directly onto the Wire shelf or arcing will occur.

If you experience arcing, which is when you see blue sparks or hear crackling noises, the metal container is unsuitable or you have insufficient food in the oven. You should stop the program immediately and change the container or re-program to

CONVECTION only.

To cook successfully by COMBINATION you should always use a minimum of 200 g

(7 oz) food. Small quantities should be cooked by Convection, Grill or Convection and

Grill (TURBO-BAKE).

NOTE: THE ENAMEL SHELF CANNOT BE USED FOR COMBINATION COOKING.

41

Combination Cooking

or or

• Select first cooking mode.

PREHEAT IF NECESSARY

• Select microwave power. Options available depend on first cooking mode selected.

• Press if preheating.*

Convection or

Turbo-Bake only

Set cooking time using

Time/ Weight Dial.

Press Start pad.

CAUTIONS:

The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

Take care to use oven gloves when removing dishes from the oven - especially when turning or stirring foods as the oven walls and roof will be very hot.

* NOTE:

When placing food in the oven after preheating, just pull down door because if STOP/CANCEL

Pad is pressed the program may be cancelled. Then, if the time was entered, the oven would revert to cooking on microwave only.

CONTAINERS TO USE

DO NOT use plastic MICROWAVE containers on Combination Programs (unless suitable for combination cooking). Dishes must be able to withstand the heat of the top grill - heatproof glass e.g. Pyrex® or ceramic are ideal. But do not put dishes on wire rack in upper shelf position directly under the grill. Place the wire rack in the lower shelf position.

OVEN ACCESSORIES

When using any Combination cooking program the wire rack may be used in the upper or lowe shelf position. Do not place metal containers directly on the wire shelf when cooking on combination mode. Use the anti-spark ring on top of the wire shelf, then place any metal container. Your metal containers can then be used in combination mode without arcing.

The anti-spark ring should not be used in CONVECTION or COMBINATION modes above

250°C.

DO NOT USE THE ENAMEL SHELF ON COMBINATION COOKING.

42

Combination 1. Convection and Microwave

This is the most popular combination mode combining convection heat with microwave power.

Casseroles, meat joints, jacket potatoes and pastries are very successful using this combination.

Unsuitable foods are those which contain whisked eggs, meringues, rich fruit cakes, biscuits and yorkshire puddings.

It is not necessary to preheat on combination except when cooking pastry dishes, to achieve a better result. For pastry dishes preheat oven to 210°C on Convection so that the oven is hot, and then select the desired Combination program.

• Press convection pad.

• Set the desired oven temperature by turning

Auto Menu/

Temperature Dial. The oven starts at 150°C, and then the temperature will count up in 10°C stages to

300°C, then to 100°C,

110°C etc.

• Press Microwave

Power Pad.

• Set the desired microwave power level.

HIGH and DEFROST powers are not available.

• Set the desired cooking time (up to 9 hours).

• Press Start Pad.

C

AUTION

:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level previously being selected.

43

Combination 1. Convection and Microwave

O

VEN ACCESSORIES TO USE

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Non-metallic dishes or items of food can be placed directly onto wire shelf in the lower shelf position.

Joints and portions of meat should be placed in a Pyrex® Dish on the wire shelf in the lower shelf position. Very large joints can be placed in a Pyrex®

Dish on the ceramic plate.

Recipes using foil or metal containers e.g. cakes and pastries should not to be placed directly on the wire shelf. Use the anti-spark ring on top of the wire shelf, then place any metal container.

44

Combination 1. Convection and Microwave

GUIDELINES

• Food is usually cooked UNCOVERED.

After cooking it is important that the accessories are removed for cleaning before

re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. It is not necessary to clean the back of the oven which has a catalytic self clean lining. DO NOT PUT ACCESSORIES IN THE

DISHWASHER.

The chart below gives suggestions for Combination programs. For cooking times refer to cooking charts or a similar recipe in the book. It is not possible to use HIGH or

DEFROST Microwave Power in this mode.

Oven Temperature

230°C

Microwave Power Use

WARM Crumble

220°C

220°C

190°C

160°C

220°C

SIMMER

WARM

SIMMER

WARM

SIMMER

Cauliflower cheese and macaroni cheese

Frozen Lasagne, chilled rice pudding

Whole Chicken/Turkey

Cakes, Casseroles

Quiche

Foods should always be cooked until browned and piping hot.

CAUTION:

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN -

ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES

AND SURROUNDING OVEN WILL GET VERY HOT.

45

Combination 2. Grill and Microwave

This Combination mode is suitable for foods which are normally grilled and for reheating small savoury items.

Do not use this program with less than

200 g (7 oz) of food.

It is NOT necessary to preheat when

using this Combination mode and food

should always be cooked uncovered.

The Grill will glow on and off during cooking - this is normal.

Grill 1 - HIGH

Grill 2 - MEDIUM

Grill 3 - LOW

• Press the Grill

Power Pad.

• Select the desired grill setting using the Auto

Menu/ Temperature

Dial.

• Press the microwave power pad.

• Select the desired microwave setting using the Auto Menu/

Temperature Dial.

Options available depend on Grill Power selected.

• Set the desired cooking time using the

Time/Weight Dial (up to 9 hours).

• Press Start Pad.

C

AUTION

:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level previously being selected.

46

Combination 2. Grill and Microwave

O

VEN ACCESSORIES TO USE

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Food should be placed directly onto the wire shelf in the upper or lower shelf position. The Pyrex® Dish can be placed underneath to catch any drips.

When cooking fish or small items, food can be placed directly in the

Pyrex® Dish on the wire shelf.

GUIDELINES

• Food is always cooked UNCOVERED.

• To turn food just pull down door, remove the accessories, turn the food, return to the oven, close the door and press START pad. The oven will continue to countdown the remaining cooking time.

• After Grilling it is important that the Grill accessories are removed for cleaning before reuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. It is not necessary to clean the back of the oven which has a catalytic self clean lining. DO NOT PUT THE SHELVES IN THE DISHWASHER.

For advice on cooking times refer to cooking charts and recipes in this book.

Foods should always be cooked until browned and piping hot.

C

AUTION

:

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN -

ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES

AND SURROUNDING OVEN WILL GET VERY HOT.

CONTAINERS TO USE

DO NOT use plastic MICROWAVE containers on Combination Programs (unless suitable for combination cooking). Dishes must be able to withstand the heat of the top grill - heatproof glass e.g. Pyrex® or ceramic are ideal.

47

Combination 3. Convection and Grill (Turbo-

Bake) and Microwave

This Combination mode is very useful for foods which require quick browning or crisping.

Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire puddings.

It is not necessary to preheat and food should always be cooked uncovered.

• Press convection pad

• Set the desired oven temperature.

The oven starts at

150°C, and then the temperature will count up in

10°C stages to

250°C, then to

100°C, 110°C etc.

• Press Grill

Power Pad.

• Set the desired Grill

Level. (Grill power is preset to Grill

2 - Medium).

• Press the microwave

Power Pad.

• Select the desired microwave setting using the

Auto Menu/

Temperature

Dial. The options available will depend on the other cooking modes previously selected.

• Set the desired cooking time using the

Time/ Weight Dial (up to 9 hours).

• Press Start Pad.

C

AUTION

:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level previously being selected.

48

Combination 3. Convection and Grill (Turbo-

Bake) and Microwave

O

VEN ACCESSORIES TO USE

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Non-metallic dishes or items of food can be placed directly onto the wire shelf in the lower shelf position.

Food should be placed directly onto the wire shelf in the upper or lower shelf position. The

Pyrex® Dish can be placed underneath to catch any drips.

When cooking small items or fish, food should be placed directly on to the Pyrex® Dish in the upper or lower shelf position.

GUIDELINES

• Food is always cooked UNCOVERED.

• After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. It is not necessary to clean the back of the oven which has a catalytic self clean lining. DO NOT PUT THE SHELVES IN THE

DISHWASHER.

49

Combination 3. Convection and Grill

(Turbo-Bake) and Microwave

We suggest the following options for this Combination mode.

Turbo-Bake

(Oven temp)

250°C

250°C

240°C

230°C

230°C

230°C

220°C

220°C

220°C

Grill

1

1

1

1

2

2

3

3

1

Microwave Power

SIMMER

WARM

LOW

WARM

SIMMER

SIMMER

SIMMER

SIMMER

SIMMER

Use

Jacket potatoes

Bread rolls, ciabatta

Thin and crispy pizza

Fresh breaded fish fillets

Frozen scampi, reheat meat pies and pasties, larger lasagne

Frozen breaded fish fillets

Lasagne, cauliflower cheese,

Quorn® croutes/escalopes

Reheat large meat pies, quiche, fruit pies

Frozen thin and crispy pizza

For advice on cooking times refer to cooking charts and recipes in this book.

Foods should always be cooked until browned and piping hot.

C

AUTION

:

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN -

ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES

AND SURROUNDING OVEN WILL GET VERY HOT.

50

Steam Combination

Grill and Steam

Press Grill

Pad.

Select the desired grill

setting using the Auto

Menu/Temperature dial.

Press Steam

Pad.

Select the desired

microwave setting using the Auto

Menu/Temperature dial.

Set the desired cooking time using

the Time/Weight Dial (up to 15 mins).

Press Start

Pad.

Convection and Steam

Press

Convection Pad.

Set the desired

temperature.

Press Steam

Pad.

Set the

desired

Microwave power level.

Set the desired cooking

time using the Time/Weight

Dial. (up to 15 mins).

Press Start

Pad.

51

Steam Combination

Convection and Grill (Turbo-Bake) and Steam

Press

Convection

Pad

Set the

desired temperature

Press Grill

Pad

If desired to change

Grill power, rotate clockwise for HIGH and anti-clockwise for LOW.

Set the desired Grill level.

Grill power is preset to Grill

Level 2 (MEDIUM).

Press Steam

Pad.

Set the desired

Microwave Power

Level.

Set the desired

cooking time using the Time/Weight

Dial (up to 15 mins.).

Press Start

Pad.

52

Auto Weight Cook Programs

This feature allows you to cook or reheat most of your favourite foods by setting the weight only.

The oven determines the Microwave power level and/or Combination setting, then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in grams or pounds and ounces. Only enter the weight of the food. Do not include the weight of any added water or the container weight.

• Press the Auto

Weight Program

Pad

• Turn the Auto

Menu/

Temperature dial to select the desired program.

• The default weight setting is grams. To select pounds and ounces press

Auto Weight

Program Pad.

Press again to revert back to grams.

• Set the weight of food by using the Time/

Weight Dial.

• Press Start Pad.

The display reminds you which accessory to use and which cooking modes are in use.

When you select an automatic program symbols will appear in the display to show the cooking mode that will be used and the accessories that are needed. See below to identify the symbols:

Microwave

Grill

Convection

Steam

Pyrex® dish

Plastic trivet

Wire shelf

53

Guidelines for Use

The Auto Weight Programs are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for the foods described.

1. Only cook foods within the weight ranges described (see table below).

2. Only use the accessories as indicated on pages 55-58.

3. DO NOT cover food unless stated. Combination Auto programs use a Combination of Steam,

Microwave and Grill and/or Convection and it will prevent the food browning. The heat of the grill will also melt any plastic covering.

4. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow heat to continue conducting to the centre.

5. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.

6. ALWAYS weigh the chicken for the whole chicken Auto-program. DO NOT rely on the packet weight.

7. If during operation the water tank becomes empty, the oven will stop operation. The prompt in the display will ask you to refill the water tank. After re-filling the water tank and positioning back in the oven, press Start Pad.

Minimum/Maximum Weights to use on

Auto Weight Programs

Program

Potato Jacket

Potato Steamed

Potato Frozen

Vegetables Steamed Fresh

Vegetables Roasted Fresh

Vegetables Steamed Frozen

Fish Fillet Fresh

Fish Whole Fresh

Fish Breaded Frozen

Chicken Whole

Chicken Pieces with Bone

Chicken Pieces Boneless

Rice Easy Cook

Rice Basmati

Beef

Pizza Chilled

200g

140g

1000g

200g

200g

100g

100g

700g

100g

Minimum

200g

200g

200g

200g

400g

200g

200g

800g

800g

1800g

1000g

800g

300g

300g

1800g

610g

Maximum

1500g

1000g

500g

1000g

800g

700g

800g

54

Auto Weight Cook Programs

4 Potatoes Jacket

To cook jacket potatoes with a crisper drier skin. Choose medium sized potatoes 200-250g (7-9oz), for best results. Wash and dry potatoes and prick with a fork several times. Place on wire shelf in lower position. Select Program number 4. Enter total weight of potatoes, then press START.

C

5 Potatoes steamed

Check water tank level. Prepare potatoes and cut into even size pieces. Place potatoes into a container with 45ml (3 tbsp water).

Cover with pierced cling film or lid. Place the container on the ceramic plate on the base of oven. Select program number 5.

Enter the weight. Press start. Check the water tank level during cooking and re-fill as necessary.

S

M

6 Potatoes Frozen

7 Fresh Vegetables

C

To cook FROZEN oven chips and potato products, e.g. Hash

Browns, Croquettes, etc. that are suitable for GRILLING. Spread potato products out on pyrex® dish and place pyrex® dish on wire shelf in lower position. Select program number 6. Enter the weight. Press START. Turn during cooking. For best results cook in a single layer.

NOTE: Potato products vary considerably. We suggest checking a few minutes before the end of cooking to assess personal browning.

Check water tank level. To cook FRESH vegetables (excluding asparagus). Place prepared vegetables into a container. Add 45 ml (3 tbsp) of water. Cover with pierced cling film or lid. Place the container on the ceramic plate on the base of the oven. Select program number 7. Enter the weight. Press START. Check the water tank level during cooking and re-fill as necessary.

S M

M

= Microwave cooking only

C

= Combination e.g. Convection + Micro power or Grill + Micro Power

S

= Steam Cooking

55

Auto Weight Cook Programs

8 Vegetables Roasted Fresh

Check water tank level. This program is suitable for vegetables such as parsnips, sweet potato, courgettes, mushrooms, onions, aubergines, tomatoes, leeks and peppers. Peel and cut vegetables into walnut sized pieces. Toss in 2-3 tbsp oil before cooking.

Spread out evenly on pyrex® dish. Place pyrex® dish on wire shelf in lower position. Select program number 8. Enter the weight. Turn or stir halfway during cooking at beep sounds.

Check water tank level during cooking and re-fill as necessary.

S C

9 Vegetables Steamed Frozen

Check water tank level. To cook FROZEN vegetables like frozen peas, sweetcorn or mixed vegetables. Place prepared vegetables into a container. Add 15 ml (1 tbsp) of water. Cover with pierced cling film or lid. Place the container on the ceramic plate on the base of the oven. Select program number 9. Enter the weight.

Press START. Check water tank level during cooking and re-fill as necessary.

S M

10 Fish Fillet Fresh

Check water tank level. Shield the thinner portions. Place fish directly on plastic trivet. Place plastic trivet on pyrex® dish on ceramic plate on base of oven. Select program number 10. Enter the weight. Press START. Check water tank level during cooking and re-fill as necessary.

S M

11 Whole fish

Check water tank level. To cook FRESH whole fish. Shield the thinner portions. Place fish directly on plastic trivet. Place plastic trivet on pyrex® dish on ceramic plate on base of oven. Select program number 11. Enter the weight. Press START. Check water tank level during cooking and re-fill as necessary.

S M

12 Fish Breaded Frozen

Check water tank level. To cook precooked frozen breaded fish.

Place fish directly on wire shelf in upper shelf position. Place pyrex® dish on ceramic plate on base of oven. Select program number 12. Enter the weight. Press START. Turn halfway at beep sounds. Check water tank level during cooking and re-fill as necessary.

S C

M

= Microwave cooking only

C

= Combination e.g. Convection + Micro power or Grill + Micro Power

S

= Steam Cooking

56

Auto Weight Cook Programs

13 Whole Chicken

Check water tank level. To cook WHOLE FRESH unstuffed chickens. Cook stuffing separately. Place chicken on an upturned saucer on pyrex® dish on ceramic plate on base of oven. Select program number 13. Enter in the weight of the chicken, then press START. Start cooking breast side down and turn halfway, taking care with hot juices. Check water tank level during cooking and re-fill as necessary. Stand for 5 minutes.

S C

14 Chicken Pieces with Bone

Check water tank level. Place chicken pieces on pyrex® dish skin side upwards. Place pyrex® dish on wire shelf in lower shelf position. Select program number 14. Enter weight. Press START.

Check water tank level during cooking and re-fill as necessary.

S C

15 Chicken pieces boneless

Check water tank level. To cook fresh boneless chicken pieces.

Place chicken directly on plastic trivet. Place plastic trivet on pyrex® dish on ceramic plate on base of oven. Select program number 15. Enter the weight. Press START. Check water tank level during cooking and re-fill as necessary.

16 Rice Easy Cook

S M

Check water tank level. Add 2 1/2 times water to rice. Do not cover. Place bowl on ceramic plate on base of oven. Select program number 16. Enter weight of rice only. Check water tank level during cooking and re-fill as necessary.

17 Rice Basmati

S M

Check water tank level. Add 2 1/2 times water to rice. Do not cover. Place bowl on ceramic plate on base of oven. Select program number 17. Enter weight of rice only. Check water tank level during cooking and re-fill as necessary.

S M

M

= Microwave Power only

S

= Steam Cooking

C

= Combination e.g. Convection + Micro Power or Grill + Micro Power

57

Auto Weight Cook Programs

18 Beef

To cook a joint of beef. This program is for roasting a joint of beef on convection mode only. This program does not use microwave.

Place joint on a baking tray on wire shelf in lower shelf position.

Select program number 18. Enter the weight of the joint and press START.

CV

19 Pizza Chilled

For reheating and browning chilled, purchased pizza. Remove all packaging and place on wire shelf in upper shelf position. Select program number 18. Enter weight. Press START.

C

M

= Microwave cooking only

S

= Steam Cooking

C

CV

= Combination e.g. Convection + Micro power or Grill + Micro Power

= Convection only

58

Cleaning Programs

Program

Number

Program

20

Instructions

Oven Cleaning

Assistant

This program generates steam within the oven cavity. The steam helps to break down oil deposits and soften baked on food making it easier to clean the oven.

Fill the Water

Tank

Press the

Auto

Program Pad

Turn the Auto Menu dial

to select program number 20.

Press

Start Pad.

Program

Number

Program Instructions

21

System

Cleaning

1. The first stage of this program cleans the evaporating channel.

2. The second stage of this program pumps air through the system and cleans out the pipes.

Water tank is empty during this operation.

It is recommended to use the system cleaning program once every two months. In case of frequent use as and when required.

Make a solution

of 2 g citric acid and 20 g water.

Citric acid can be purchased from a chemist

Apply this solution

on the evaporating channel on the back of the oven.

Press Start Pad.

The program cleans the evaporating channel.

After stage 1 the oven stops and the word prompt tells you to ensure the water tank is empty.

Press the Auto

Program.

Turn the Auto

Menu dial to select program number 21.

Press Start Pad. The

program pumps air through the system and cleans out the pipes.

When the program is finished, wipe away any water or solution in the evaporating channel.

59

Cooking and Reheating Guidelines

Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always check food is piping hot and return to oven if necessary.

As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.

Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.

The charts on pages 62 - 78 show you the best way to cook or reheat your favourite foods. The best method depends on the type of food.

Remember when cooking or reheating any food that it should be stirred or turned wherever possible. This ensures even cooking or reheating on the outside and in the centre.

When is food reheated?

Food that has been reheated or cooked should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the prepa ra tion and storage of the food, then cooking or reheating presents no safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are adequately heated throughout. Even if a manufac tur er’s instructions or the times in the cookbook have been followed, it is still important to check the food is heated thoroughly. If in doubt, always return to the oven for further reheating.

If you cannot find the equivalent food in the chart then choose a similar type and size listed and adjust the cooking time if necessary.

PLATED MEALS

Everyone’s appetite varies and reheat times depend on meal contents. Dense items e.g. mashed potato, should be spread out well. If a lot of gravy is added, extra time may be required. Place denser items to the outside of the plate. Between

3-5 mins. on HIGH power will reheat an average portion. If stacking two meals, heat on HIGH power for 6 - 7 mins. and change the meals over halfway.

CANNED FOODS

Remove foods from can and place in a suitable dish before heating.

SOUPS

Use a bowl and stir before heating and at least once through reheat time and again at the end.

CASSEROLES

Stir halfway through and again at the end of heating.

60

Cooking and Reheating Guidelines

MINCE PIES - CAUTION

REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through. Take care not to overheat otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth.

CHRISTMAS PUDDINGS AND

LIQUIDS - CAUTION

Take great care when reheating these items. See page 9-10.

Do not leave unattended.

Do not add extra alcohol.

BABIES’ BOTTLES - CAUTION

Milk or formula MUST be shaken thoroughly before heating and again at the end and tested carefully before feeding a baby. See page 62 for details.

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE

BABIES’ BOTTLES. If you have a special microwave steriliser we urge extreme caution, due to the low quantity of water involved. It is vital to follow the manufacturers instructions implicitly.

61

Reheating Charts

62

Reheating Charts

63

Reheating Charts

64

Reheating Charts

65

Reheating Charts

66

Reheating Charts

67

Reheating Charts

68

Cooking Charts

69

Cooking Charts

70

Cooking Charts

71

Cooking Charts

72

Cooking Charts

73

Cooking Charts

74

Cooking Charts

75

Cooking Charts

76

Cooking Charts

77

Cooking Charts

78

Starters

Carrot & Orange Soup

Serves 4

Dish: 3 litre (6 pt) bowl

Ingredients

25g (1oz) butter

1 medium onion, coarsely chopped

700g (1

1/2 lb) peeled carrots, sliced

725ml (1

1/4 pints) vegetable stock grated zest of

1/2 orange

90ml (6tbsp) orange juice

60ml (4tbsp) crème fraiche salt & black pepper

15ml (1tbsp) fresh chives, cut into pieces

Cooking method

Fill Steam Water Tank. Place the butter and onion in a large bowl. Place on base of oven and cook on STEAM MEDIUM for 4 mins. or until soft. Add the carrots and cook on

STEAM MEDIUM for 10 mins. and stir halfway. Add stock and orange zest and juice.

Cover and cook on MEDIUM MICROWAVE for 15 mins. or until the carrots are soft, stirring halfway. Place in liquidiser and puree until smooth. Stir in the crème fraiche and season to taste. Cover and cook on MEDIUM MICROWAVE for 3 mins. or until piping hot. Garnish with fresh chives.

Starters

80

Cream of Mushroom Soup

Serves 4

Dish: 3 litre (6pt) bowl

Ingredients

15g (

1/2 oz) dried porcini

750ml (1

1/4 pt) vegetable stock

25g (1oz) butter

2 garlic cloves, crushed

60ml (4tbsp) finely chopped parsley

400g (14oz) chestnut mushrooms, roughly chopped

150 ml (5fl.oz) dry white wine

45 ml (3tbsp) double cream salt & freshly ground black pepper

Cooking method

Soak mushrooms in 275ml (

1/2 pint) stock for 20 mins. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining stock. Place the butter, garlic and parsley in bowl. Place on base of oven and cook on HIGH MICROWAVE for 1 min. Fill

Steam Water Tank. Add the chopped mushrooms and porcini to the parsley mixture. Cook on STEAM MEDIUM for 8-10 mins. or until softened. Stir halfway. Add wine and stock.

Cover and cook on MEDIUM MICROWAVE for 15 mins. Place in liquidiser and puree until smooth. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on

MEDIUM MICROWAVE for 3 mins. or until piping hot.

Starters

81

Sweet Potato Soup

Serves 4

Dish: 3 litre (6 pt) bowl

Ingredients

15ml (1tbsp) olive oil

1 medium onion, coarsely chopped

2 cloves garlic, crushed

700g (1

1/2 lb) sweet potatoes, peeled and chopped

1 large red pepper, deseeded and chopped

725ml (1

1/4 pints) vegetable stock

150ml (

1/4 pt) coconut milk salt and pepper

Cooking method

Fill Steam Water Tank. Place the oil, onion and garlic in a large bowl. Place on base of oven and cook on STEAM MEDIUM for 3 mins. or until soft. Add the potato and pepper and cook on STEAM MEDIUM for 5 mins. Add stock , cover and cook on MEDIUM

MICROWAVE for 15 mins. or until the potatoes are soft, stirring halfway. Place in liquidiser and puree until smooth. Stir in the coconut milk and season to taste. Cover and cook on

MEDIUM MICROWAVE for 3 mins. or until piping hot.

Starters

82

Brie & Cranberry Crostini

Serves 4

Oven Accessory: enamel shelf in upper position then wire shelf in lower position and Pyrex® tray

Ingredients

1 small French baguette, cut into 8 slices

60 ml (4tbsp) cranberry sauce

175g (6oz) brie, sliced sesame seeds

Cooking methods

Place the slices of baguette on the enamel shelf and cook on GRILL 1 for 4-5 mins. or until lightly toasted. Remove enamel shelf and place wire shelf in lower position. Turn the slices over and spread each slice with cranberry sauce. Top with a slice of brie and sprinkle with sesame seeds and place on Pyrex® tray. Cook on GRILL 1 + SIMMER

MICROWAVE for 3-4 mins. or until cheese has started to melt and sesame seeds turn golden.

83

Starters

Garlic Mushrooms with Herbs

Serves 4

Dish: bowl

Oven Accessory: no accessory then Pyrex® tray

Ingredients

50g (2oz) butter

1 garlic clove, crushed

15ml (1tbsp) dried mixed herbs salt & pepper

8 field mushrooms approx 225g (8oz)

Cooking methods

Put butter, garlic, herbs and seasoning into a bowl. Place on base of oven and soften on

MEDIUM MICROWAVE for 20 secs. Place the mushrooms on the Pyrex® tray and spoon butter mixture over them. Fill Steam Water Tank. Place Pyrex® tray on base of oven and cook on STEAM MEDIUM for 8-10 minutes or until just tender.

Starters

84

Red Pepper & Mushroom Bruschetta

Serves 4

Dish: bowl

Oven Accessory: no accessory then enamel shelf in upper position then wire shelf in upper position with Pyrex® tray.

Ingredients

200g (7oz) or 4-5 large flat mushrooms

10ml (2 tsp) olive oil

8 slices ciabatta

25g (1oz) softened butter beaten with 1 chopped clove of garlic

150g (5oz) jar roasted red peppers, sliced if necessary

100g (4oz) firm goat's cheese

Cooking method

Fill Steam Water Tank. Slice mushrooms, place in a bowl and drizzle with olive oil. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Leave to cool slightly. Spread one side of each slice of ciabatta with garlic butter. Place the ciabatta slices on the enamel shelf and toast on GRILL 1 for 2-2

1/2 mins. Remove enamel shelf. Turn the ciabatta slices over and place on Pyrex® tray. Layer mushrooms and pepper on top of ciabatta slices. Cut the goat's cheese into 8 slices and put one slice on top of each stack. Place Pyrex® tray on wire shelf and cook on GRILL 1 + SIMMER MICROWAVE for 4-5 mins.

85

Starters

Onion & Feta Cheese Tartlets

Serves 6

Dish: 3 litre (6 pint) bowl and 2 greased baking sheets 32 x 23cm

(12

1/2 x 9 inches)

Oven Accessory: no accessory then enamel shelf in lower position

+ wire shelf in upper position

Ingredients

250g (9oz) ready made puff pastry

15 ml (1tbsp) olive oil

225g (8oz) onions peeled & sliced

25g (1oz) pine nuts

100g (4oz) feta cheese crumbled

25g (1oz) pitted black olives roughly chopped

75g (3oz) sun-dried tomatoes, roughly chopped

15g (

1/2 oz) capers salt and freshly ground black pepper fresh oregano sprigs to garnish

Cooking method

Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry for 30 mins. Fill Steam Water Tank. Put oil and onions into large bowl. Place on base of oven and cook on STEAM MEDIUM for 15 mins. Cool for 5 mins. Preheat oven on

CONVECTION 230°C with shelves in position. Stir nuts, cheese, olives, sun-dried tomatoes and capers into onion mixture. Season well. Place 3 pastry circles on each baking sheet and prick with a fork. Divide the onion mixture among the pastry circles.

Place baking sheets on shelves and cook the tarts on CONVECTION 230°C for 15-20 mins. or until golden brown.

Starters

86

Prawn & Salmon Filo Parcels

Serves 4

Dish: greased baking sheet 32 x 23cm (12

1/2 x 9 inches)

Oven Accessory: wire shelf in lower position

Ingredients

250g (9oz) tail end of salmon, boned, skinned, and cut into bite-sized pieces.

125g (4

1/2 oz) cooked peeled prawns juice of

1/2 lemon salt & black pepper

125g (4

1/2 oz) filo pastry

50g (2oz) butter, melted

Cooking method

Combine salmon and prawns. Sprinkle with lemon juice and season to taste. Preheat the oven empty on CONVECTION 190ºC. Cut the filo pastry into 8 squares measuring 18cm

(7 in). Brush 2 squares with the melted butter, covering the remaining squares with a damp tea towel. Place

1/4 of the salmon & prawn mixture in the middle of one buttered filo square. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the filling and the other one underneath. Place this parcel on the second buttered square and draw up the edges and seal the parcel. Repeat steps 4-7 three more times. Place parcels on baking sheet, brush with melted butter and place on wire shelf. Cook on CONVECTION

190ºC for 20 mins. or until crisp and golden.

Starters

87

Pork & Liver Terrine

Serves 4-6

Dish: bowl, 600ml (1 pint) earthenware terrine or Pyrex® loaf dish

Ingredients

225g (8oz) streaky bacon

225g (8oz) minced pork

225g (8oz) pigs liver, chopped

1/2 tsp (3ml) rosemary

1/2 tsp (3ml) thyme

1/2 tsp (3ml) ground mace

1/2 tsp (3ml) allspice salt & freshly milled black pepper

30ml (2tbsp) dry white wine

15g (

1/2 oz) butter

2 shallots, finely chopped

1 clove garlic, crushed

1 egg, beaten

15ml (1tbsp) plain flour

Cooking method

Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.

Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic bowl and marinate for 2 hours in the fridge. Place butter, shallots and garlic in bowl. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. Cool. Combine the meat marinade with the onion mixture. Add the egg and flour and mix well. Turn into the bacon lined dish. Smooth the top and fold over the bacon. Cover with greaseproof paper, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40 mins.

Starters

88

Fish

Fish

Fish

Fish cooks very well by MICROWAVE and STEAM as it stays very moist.

When fish is cooked?

Fish is cooked when it flakes easily and becomes opaque. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1pt) of boiling water and 1 sliced lemon in a large bowl and cook on

SIMMER MICROWAVE for 20 mins. Wipe out oven with a dry cloth.

Whole fish

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Noise

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick. Do not sprinkle salt onto fish before cooking as this may make the fish dry.

90

Creamy Cod & Leek Chowder

Serves 4

Dish: large shallow dish and large bowl

Ingredients

500g (1lb 2oz) potatoes, peeled, cut into 1cm (

1/2

") cubes

25g (1oz) butter

2 large leeks, thickly sliced

15ml (1tbsp) plain flour

275ml (

1/2 pt) tub fresh fish stock

275ml (

1/2 pt) water bay leaf

275ml (

1/2 pt) milk

250g (9oz) cod fillet, cubed

10 tiger prawns, peeled

Cooking method

Fill Steam Water Tank. Place potatoes in a large shallow dish with 3tbsps water and cover.

Place on base of oven and cook on STEAM MEDIUM for 7 mins. Place the butter and leeks in a large bowl. Place on the base of oven and cook on HIGH MICROWAVE for 2-3 mins. and then add the potatoes. Stir in the flour and gradually add the fish stock, water and bay leaf. Cook on HIGH MICROWAVE power for 8-10 mins or until the potato is tender. Stir halfway. Refill the Steam Water Tank. Cook on STEAM MEDIUM power for 7-8 mins or until the fish is cooked. Remove the bay leaf and season to taste. Serve immediately.

91

Fish

Steamed Mussels with Garlic

Serves 2

Dish: large rectangular dish

Ingredients

900g (2lb) mussels

15ml (1tbsp) olive oil

1 onion, finely chopped

2 garlic cloves, crushed

150ml (

1/4 pt) dry white wine

1 bunch flat-leaf parsley, finely chopped

Cooking method

Scrub mussels and pull off any beards discarding any broken or open shells. Place oil, onion and garlic in a dish. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. Add wine and cook on HIGH MICROWAVE for 3 mins. Fill Steam Water Tank. Add the mussels and cook on STEAM MEDIUM for 6-7 mins. Discard any unopened shells.

Add the parsley and stir before serving

Fish

92

Salmon with Hollandaise Sauce

Dish: shallow dish, 1 litre (2 pt) jug

Ingredients

4 salmon fillets or steaks each 100-150g (4-6oz)

30ml (2tbsp) white wine

Sauce:

3 egg yolks

30 ml (2tbsp) white wine vinegar

150g (5oz) chilled, unsalted butter, cut into cubes pepper

Cooking method

Place salmon in dish with wine. Place on base of oven, cover and cook on MEDIUM

MICROWAVE for 5 mins. Leave to stand and make sauce. Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH

MICROWAVE for 30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec. stages until sauce is thick and creamy. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or the eggs will curdle.

Fish

93

Fish

Soy and Honey Steamed Salmon

Serves 4

Dish: shallow dish

Oven Accessory: trivet and Pyrex® tray

Ingredients

4 salmon fillets each 100-150g (4-6oz)

Marinade:

15ml (1 tbsp) honey

30ml (2tbsp) dark soy sauce

15ml (1tbsp) sherry

1 garlic clove, crushed

5ml (1tsp) fresh root ginger, grated

Cooking method

Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Place the salmon on the trivet and place on the Pyrex® tray. Pour over half the marinade and cook salmon on STEAM

MEDIUM for 5 mins. Pour the remaining marinade over the salmon and continue cooking on STEAM MEDIUM for 5-6 mins.

NOTE: For 2 fillets the marinade quantities should be halved and total cooking time on

STEAM MEDIUM should be reduced to 6-8 mins.

94

Steamed/Grilled Salmon with

Mango Salsa

Serves 4

Dish: shallow dish

Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper position

Ingredients

4 salmon fillets each 100-150g (4-6oz)

Marinade:

45ml (3tbsp) white wine

1 garlic clove, crushed

5ml (1tsp) fresh root ginger, grated

Mango salsa:

2 red chillies, seeds removed, thinly sliced

100g (4oz) peeled cooked prawns

4 spring onions, thinly sliced

1 small garlic clove, finely chopped

1 ripe but firm avocado, peeled and chopped

1/2 ripe mango, peeled and chopped

1 lime, juice of

Cooking method

Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Mix all the salsa ingredients together and chill in fridge. Place the salmon on the trivet and place on the Pyrex® tray.

Pour over half the marinade and cook salmon on STEAM MEDIUM for 5 mins. Pour the remaining marinade over the salmon and continue cooking on STEAM MEDIUM for 5-6 mins. Serve salmon with the salsa.

NOTE: For 2 fillets the marinade and salsa quantities should be halved and total cooking time on STEAM MEDIUM should be reduced to 6-8 mins.

*Alternatively the Salmon may be grilled. the Salmon may be grilled. Place salmon skin side up on the Enamel shelf in the upper position and cook on GRILL 1 for 10 mins. Turn halfway.

95

Fish

Stuffed Citrus Trout

Serves 2

Oven Accessory: Pyrex® tray + wire shelf in lower position

Ingredients

2 trout, 250-300g (9-11oz) each

Stuffing:

4 spring onions, finely chopped

50g (2oz) button mushrooms, finely sliced

2cm (

3/4

”) cube fresh ginger, peeled and grated

15ml (1tbsp) soy sauce juice of 1 lime salt & pepper

Cooking method

Wash the fish and pat dry. Fill the fish cavities with the onions, mushrooms and ginger and arrange the fish on the Pyrex® tray. Pour over the soy sauce and lime juice. Season and marinade for one hour. Fill Steam Water Tank. Place Pyrex® tray on wire shelf and cook on CONVECTION 200ºC + STEAM LOW for 15 mins.

Fish

96

Sun Dried Tomato Fish Bake

Serves 2

Oven Accessory: Pyrex® tray and wire shelf in upper position

Ingredients

60ml (4tbsp) natural low fat yogurt

30ml (2tbsp) sun-dried tomato pesto

30ml (2tbsp) chopped fresh parsley or dill

2 x 175g (6oz) cod or haddock fillets, skinned

Cooking method

Mix the yoghurt, pesto and 1 tbsp of the parsley or dill and season well. Place fish fillets on

Pyrex® tray and pour over the yoghurt sauce. Place on wire shelf and cook on GRILL 2 +

MEDIUM MICROWAVE for 8-9 mins. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread.

97

Fish

Fish

Mediterranean Fish Bake

Dish: large ovenproof rectangular dish

Oven Accessory: wire shelf in lower position

Ingredients juice of

1/2 lemon

100g (4oz) fresh pesto sauce salt & pepper

4 x 175g (6oz) thick cut haddock, cod or salmon fillets

700g (1lb 8oz) waxy new potatoes (such as charlotte)

2 medium red onions

1 red pepper, seeded

1 yellow pepper, seeded

1 orange pepper, seeded

2 garlic cloves, crushed

30ml (2tbsp) extra virgin olive oil

100g (4oz) black olives, chopped (optional) lemon wedges and crisp green salad, to serve

Cooking method

Mix lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade in the fridge for 1-2 hours. Fill the Steam Water Tank. Cut vegetables into even sized chunks and toss with the garlic and oil. Place in the ovenproof dish on the wire shelf and cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C + GRILL

2 + STEAM SIMMER for 30 mins. Turn halfway and refill Steam Water Tank. Scatter the black olives over the vegetables and place the fish and marinade on top of the vegetables.

Cook on CONVECTION 220°C + GRILL 3 + LOW MICROWAVE for 20 mins. or until cooked through.

98

Prawn & Haddock Pie

Serves 6

Dish: large jug, shallow oval dish

Oven Accessory: no accessory then trivet and Pyrex® tray then no accessory then wire shelf in lower position

Ingredients

For the sauce:

15g (

1/2 oz) butter

15g (

1/2 oz) flour

275ml (

1/2 pint) milk

350g (12 oz) fresh haddock fillet

350g (12 oz) fresh undyed smoked haddock

100g (4 oz) prawns salt & pepper

1tbsp chopped flat leaf parsley

For the topping:

700g (1lb 8 oz) potatoes, peeled, chopped into small chunks

450g (1lb) Swede, diced

50g (2oz) butter

Cooking method

Put butter in large jug, place on base of oven and cook on HIGH MICROWAVE for 30 secs. and stir in flour to make a roux. Then add the milk gradually, stirring continuously until well combined and cook for 2 mins. on HIGH MICROWAVE. Stir and cook for a further

2 mins. on HIGH MICROWAVE stirring halfway. Season and set aside. Fill Steam Water

Tank. Place fresh and smoked haddock onto trivet and place on Pyrex® tray. Cook fish on

AUTO FRESH FISH PROGRAM or on STEAM MEDIUM for 15 mins. Flake the fish into a shallow oval dish and scatter the prawns over. Pour over the sauce, season and sprinkle with chopped parsley. Fill Steam Water Tank. Place potatoes in a dish with 3tbsp water.

Place on base of oven, cover and cook on AUTO STEAMED POTATO PROGRAM or on

STEAM MEDIUM for 10-12 mins until soft. Drain. Fill Steam Water Tank. Place Swede in a dish with 3tbsp water. Cover and cook on STEAM MEDIUM for 15 mins. Mash potato with

25g (1oz) butter. Mash Swede with 25g (1oz) butter and mix in 2 tbsps of mashed potato.

Spoon alternate lines of potato and Swede over the top of the fish mixture to cover. Fluff up with a fork. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW

MICROWAVE for 18-20 mins.

Fish

99

Special Occasion Fish Pie

Fish

Serves 4

Dish: shallow oval dish, large bowl

Oven Accessory: trivet + Pyrex® tray then no accessory then wire shelf in lower position

Ingredients

450g (1lb) white fish

50g (2oz) butter

50g (2oz) flour

450 ml (

3/4 pt) milk

275 ml (

1/2 pt) white wine

450g (1lb) mixed seafood

6 gherkins, diced

15ml (1tbsp) fresh parsley

10ml (2tsp) dill salt and pepper

Rosti topping:

900g (2 lb) potatoes

15 ml (1tbsp) capers

50g (2oz) butter, melted

50g (2oz) cheddar cheese, grated

Cooking method

Fill the Steam Water Tank. Place the white fish onto the trivet and place on Pyrex® tray.

Cook on AUTO FRESH FISH PROGRAM or on STEAM MEDIUM for 10 mins. Skin, bone and flake the fish. Refill the Steam Water Tank. Place potatoes in a large shallow dish with

3 tbsps water and cover. Place on base of oven and par-boil on STEAM MEDIUM for 10 mins. and then allow to cool slightly. Put butter in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for 1 min. and then stir in flour to make a roux. Mix in the milk and wine gradually, stirring continuously until well combined and cook on HIGH

MICROWAVE for 3 mins. Stir and cook for a further 2-3 mins. on HIGH MICROWAVE stirring halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile onto fish sauce without pressing firmly to keep the grated form. Place on wire shelf and cook on CONVECTION 220°C + SIMMER MICROWAVE for 30-35 mins. or until piping hot and golden.

100

Mixed Seafood Gratin

Serves 4

Dish: 24 cm (9") round gratin dish

Oven Accessory: no accesory then wire shelf in lower position

Ingredients

50g (2oz) onion

2 garlic cloves

50g (2oz) butter

25g (1oz) plain flour

100 ml (4fl.oz) white wine

100 ml (4fl.oz) milk

150 ml (

1/4 pt) single cream

100g (4oz) Emmental cheese

450g (1lb) mixed cooked seafood salt & pepper to season

100g (4oz) Tortilla chips

100g (4oz) breadcrumbs

Cooking method

Fill the Steam Water Tank. Chop the onion and garlic and put in dish with butter. Place on base of oven and cook on STEAM MEDIUM for 3 mins. Add the flour and pour in the wine and milk gradually. Stir well. Cook on HIGH MICROWAVE for 2 mins, stirring halfway. Add the cream and cheese and cook on HIGH MICROWAVE for 2 mins. Add the seafood to the sauce and mix well. Season to taste. Top with the crushed tortilla chips and breadcrumbs.

Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 15 mins or until crisp and piping hot.

101

Fish

Meat & Poultry

Meat & Poultry

Defrosted joints

Defrosted joints of meat must be allowed to STAND for up to an hour before cooking to ensure the centre is fully defrosted.

Fat

Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose meat that isn't excessively fatty.

Standing time

Meat and poultry joints require a minimum of 15 mins. STANDING TIME.

Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

Turning

Joints and poultry should be turned over halfway through cooking.

Roasting bags

Roasting bags are useful when split up one side to tent a joint for roasting by microwave and time. Do not use the metal twists supplied when operating with microwave.

Meat & Poultry

104

Chicken Casserole

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

4 x 225g (8oz) boneless skinless chicken breasts, cut into small chunks

50g (2oz) plain flour

15ml (1tbsp) oil

15g (

1/2 oz) butter

1 garlic clove, crushed

4 shallots, chopped

150g (5oz) mushrooms, sliced

15ml (1tbsp) Dijon mustard

200 ml (7 fl.oz) hot chicken or vegetable stock

200 ml (7 fl.oz) dry white wine

225g (8oz) baby new potatoes, halved

225g (8oz) baby carrots

100g (4oz) asparagus tips

100g (4oz) shelled, fresh or frozen broad beans

45ml (3tbsp) double cream

30ml (2tbsp) mixed fresh parsley and tarragon, chopped crusty bread, to serve

Cooking method

Coat chicken with flour and place in fridge. Place oil, butter, garlic, shallots and mushrooms into casserole. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Stir in

Dijon mustard and add chicken. Then stir in stock and wine. Add potatoes and carrots.

Cover casserole, place on base of oven and cook on CONVECTION 160°C + WARM

MICROWAVE for 1 hr stirring halfway. Stir in asparagus, broad beans and cream and cook on CONVECTION 160°C + WARM MICROWAVE for a further 10-15mins. Stir in herbs and serve with crusty bread.

Meat & Poultry

105

Coq Au Vin

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

100g (4oz) streaky bacon

5ml (1tsp) mixed herbs

1 clove garlic, crushed

4 chicken portions approx. 1.2 kg (2

1/2 lb) in weight, skin removed salt and pepper

100g (4oz) button mushrooms

450g (1lb) whole shallots

30ml (2tbsp) brandy

275ml (

1/2 pt) red wine

150ml (

1/4 pt) chicken stock cornflour to thicken parsley, chopped

Cooking method

Place bacon, herbs and garlic in casserole. Place on base of oven and cook on HIGH

MICROWAVE for 2 mins. Place remaining ingredients in casserole dish and cover. Place on base and cook on CONVECTION 160°C + WARM MICROWAVE for 1hr 10 mins. or until cooked through. Skim off any excess fat. Thicken using a little cornflour mixed with water. Serve sprinkled with chopped parsley.

Meat & Poultry

106

Chicken Broth

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

1 medium onion, finely chopped

450g (1lb) chicken breast skinless and boneless

725ml (1

1/4 pts) chicken stock

150g (5oz) pearl barley

3ml (

1/2 tsp) season all (optional)

450g (1lb) carrots

Dumplings

175g (6oz) self raising flour

75g (3oz) suet pinch of salt

150ml (

1/4 pt) water

Cooking method

Fill Steam Water Tank. Place onion and chicken in casserole. Place on base of oven and cook on STEAM SIMMER for 10 mins stirring halfway. Add stock, pearl barley, season all and carrots. Cover, place on base and cook on CONVECTION 160ºC+WARM

MICROWAVE for 50 mins. Stir halfway. Whilst cooking make the dumplings by mixing all the ingredients together. Place dumplings around the edge of the casserole and cook on

CONVECTION 160ºC + WARM MICROWAVE for 15 mins or until dumplings are cooked through.

107

Meat & Poultry

Marinated Steamed Chicken

Serves 4

Dish: shallow dish

Oven Accessory: trivet and Pyrex® tray

Ingredients

4 x chicken breasts 600g (1lb 5oz), boneless and skinless

Suggested Marinades:

Ginger and Soy

10ml (2tsp) sesame oil

30ml (2tbsp) light soy sauce

15ml (1tbsp) white wine

1 garlic clove, crushed

5ml (1tsp) fresh root ginger, grated

Lemon and Honey

2 lemons, juice and zest

30ml (2tbsp) honey

1 garlic clove, crushed

Lemon and Thyme

1 lemon, juice and zest

45ml (3tbsp) white wine thyme, 4-5 sprigs

Sesame and Honey

30ml (2tbsp) honey

15ml (1tbsp) dark soy sauce

25g (1oz) toasted sesame seeds

Cooking method

Mix the selected marinade ingredients together. Pour marinade over chicken in dish and leave to marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Place the chicken on the trivet and place on the Pyrex® tray. Pour over half the marinade and cook chicken on

STEAM LOW for 7 mins. Refill the Steam Water Tank. Pour the remaining marinade over the chicken and continue cooking on STEAM LOW for 8-10 mins.

NOTE: For 2 chicken breasts 300g (10oz) the marinade quantities should be halved and total cooking time on STEAM LOW should be reduced to 10 mins.

Meat & Poultry

108

Layered Chicken Puff

Serves 4-6

Dish: shallow dish and greased baking tray

Oven Accessory: trivet and Pyrex® tray then wire shelf in lower position

Ingredients

600g (1lb 5oz) boneless skinless chicken breasts

30ml (2tbsp) lemon juice

5ml (1tsp) fresh thyme salt and pepper

200g (7oz) jar of red peppers, drained

150g (5oz) ripe brie

350g (12oz) ready made puff pastry

1 egg, beaten to glaze

25g (1oz) freshly grated parmesan

Cooking method

Slice the chicken breasts into strips and place between plastic film and flatten using a rolling pin. Put chicken into dish with lemon juice, thyme and seasoning. Allow to marinate for 2-3 hours in the fridge. Fill Steam Water Tank. Place chicken on trivet and cook on

STEAM LOW for 15 mins or until cooked through. Remove chicken and allow to cool slightly. Roll out pastry to a 28 x 36cm (11” x 14”) rectangle. Place

1/2 of the chicken on the centre third of the pastry. Cover with

1/2 of the peppers, then all of the brie then the rest of the peppers and finally the remaining chicken. Brush the edges of the pastry with beaten egg and draw up the two longer sides together over the filling and press the edges firmly together to seal. Flute the edges. Pre-heat the oven on CONVECTION 200°C. Transfer the pastry onto the baking tray and brush with beaten egg. Sprinkle with parmesan cheese.

Place on wire shelf and cook on CONVECTION 200°C for 30-35 mins until the pastry is crisp and golden.

Meat & Poultry

109

Cheesy Chicken Breasts

Serves 4

Oven Accessory: Pyrex® tray + wire shelf in lower position

Ingredients

100g (4oz) ciabatta breadcrumbs

75g (3oz) gruyere cheese, grated salt and pepper

4 x 150g (5oz) chicken breast fillets, boneless and skinless

50g (2oz) garlic mayonnaise

Cooking method

Mix the breadcrumbs with the cheese and season well. Dip each chicken breast in the garlic mayonnaise and then the crumbs until coated. Place on the Pyrex® tray on the wire shelf and cook on CONVECTION 240°C + GRILL 3 + SIMMER MICROWAVE for 20-25 mins. Slice the chicken and serve.

Meat & Poultry

110

Creamy Chicken Gratin

Serves 4

Dish: large bowl, rectangular dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

350g (12oz) leeks, trimmed

25g (1oz) butter

25g (1oz) plain flour

275 ml (

1/2 pt) milk

225g (8oz) cooked chicken, chopped

100g (4oz) ham, chopped

150g (5oz) gruyere cheese, grated

Salt and pepper

Cooking method

Fill the Steam Water Tank. Slice the leeks and place in a large bowl with the butter. Place on base of oven and cook on STEAM MEDIUM for 6 mins. or until softened. Add the flour and mix well. Stir in the milk and heat on HIGH MICROWAVE for 4-5 mins. or until thickened stirring halfway. Add the chicken, ham and cheese then season and mix well.

Pour into the dish. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 +

LOW MICROWAVE for 15-20 mins or until piping hot and golden.

111

Meat & Poultry

Chicken Satay

Serves 4-6

Dish: bowl

Oven Accessory: no accessory then trivet and Pyrex® tray

Ingredients

100ml (4fl.oz) coconut milk

45ml (3tbsp) lemon juice

30ml (2tbsp) soy sauce

2 garlic cloves, crushed

5ml (1tsp) ground turmeric

5ml (1tsp) five-spice powder

5ml (1tsp) coriander seeds

5ml (1tsp) cumin seeds

600g (1lb 5oz) boneless skinless chicken breasts

90ml (6tbsp) crunchy peanut butter

50g (2oz) creamed coconut

Cooking method

Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml (1tbsp) soy sauce, garlic, turmeric, five spice, coriander and cumin. Pour over the chicken and leave to marinate in the fridge for 2-3 hours or overnight. For the serving sauce: Mix the peanut butter and creamed coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, and

300 ml (

1/2 pt) water. Place on base of oven and cook on HIGH MICROWAVE for 5 mins.

or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl. Fill the

Steam Water Tank. Place the chicken on the trivet on the Pyrex® tray and pour over the marinade. Cook on STEAM LOW for 15-17mins. Refill the Steam Water Tank halfway through cooking. Serve with sauce for dipping.

Meat & Poultry

112

Chicken Pasanda

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

3 cardamom pods

1/2 cinnamon stick

3ml (

1/2 tsp) cumin seeds

5ml (1tsp) garam masala

5ml (1tsp) chilli flakes

2.5cm (1”) fresh root ginger

1 garlic clove, crushed

25g (1oz) ground almonds

45ml (3tbsp) natural yoghurt

600g (1lb5oz) skinless chicken breast, cut into chunks

15ml (1tbsp) olive oil

2 onions, finely chopped

150ml (

1/4 pt) single cream

30ml (2tbsp) coriander, chopped

Cooking method

Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic, almonds and yoghurt into a non metallic bowl. Add chicken and stir well. Leave to marinate in the fridge for 2-3 hours. Place oil and onions in casserole. Place on base of oven and cook on HIGH

MICROWAVE for 2 mins. Fill Steam Water Tank. Stir chicken into onions. Place casserole on base and cook on STEAM SIMMER for 25-30 mins. Stir halfway and refill Steam Water

Tank. Stir in cream and coriander and cook on MEDIUM MICROWAVE for 3 mins. or until hot.

Meat & Poultry

113

Savoury Mince

Serves 4

Dish: 1.5 litre (3 pt) casserole dish with lid

Ingredients

1 onion, chopped

1 clove garlic, crushed

5 ml (1tsp) oil

400g (14oz) can chopped tomatoes

150ml (

1/4 pt) red wine

30 ml (2tbsp) tomato puree

5 ml (1tsp) mixed herbs

500g (1lb 2oz) mince salt and pepper

Cooking method

Fill Steam Water Tank. Place onion, garlic and oil in casserole. Place on base of oven and cook on STEAM MEDIUM for 3 mins. Place all other ingredients in casserole. Stir well.

Cover, cook on HIGH MICROWAVE for 10 mins. then MEDIUM MICROWAVE for 15-20 mins. or until cooked.

Variation: Chilli Con Carne

Add 400g (14oz) can red kidney beans drained, 5-10 ml (1-2tsp) chilli powder and 1 diced green pepper with the onion garlic and oil.

Meat & Poultry

114

Lasagne

Serves 4

Dish: large rectangular dish

Oven Accessory: wire shelf in lower position

Ingredients

1 quantity of Savoury Mince see page 36 double quantity of White Pouring Sauce see page 99

100g (4oz) grated cheese

5ml (1tsp) mustard salt & pepper

12 sheets pre-cooked lasagne (or sufficient for 3 layers)

50g (2oz) Parmesan cheese

Cooking method

Add cheese, mustard and seasoning to the hot white sauce. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, then a layer of hot meat mixture.

Continue with a layer of lasagne then meat, ending with a layer of cheese sauce.

Sprinkle Parmesan cheese over the top. Place on wire shelf and cook on CONVECTION

190°C + SIMMER MICROWAVE for 20-25 mins.

115

Meat & Poultry

Shepherd’s Pie

Serves 4

Dish: shallow dish, large rectangular dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

700g (1

1/2 lb) potatoes, cubed

30ml (2tbsp) milk

1 medium onion, chopped

2 carrots, chopped

25g (1oz) butter

350g (12oz) cold cooked beef or lamb, minced

275ml (

1/2 pt) hot beef stock

3ml (

1/2 tsp) Worcestershire sauce

15ml (1tbsp) gravy thickening

5ml (1tsp) tomato puree salt & pepper

25g (1oz) cheese

Cooking method

Fill the Steam Water Tank. Place potatoes in a dish with 3tbsp water. Cover, place on base of oven and cook on AUTO STEAMED POTATO PROGRAM or on STEAM MEDIUM for

10-12 mins until soft. Drain and mash well with the milk. Refill Steam Water Tank. Place onion, carrots and butter into dish. Place on base of oven and cook on STEAM MEDIUM for 5 mins. or until soft. Add minced meat to vegetables. Then add stock, Worcestershire sauce, gravy thickening and tomato puree and season to taste. Spread potato on top of the meat, using a fork to make a pattern on top. Sprinkle with cheese. Place dish on wire shelf and cook on CONVECTION 190°C + WARM MICROWAVE for approximately 25-30 mins.

or until top is crisp and golden.

Meat & Poultry

116

Stuffed Aubergines

Serves 4

Dish: 1.5 litre (3 pt) casserole dish with lid

Oven Accessory: enamel shelf in lower position then no accessory then Pyrex® tray + wire shelf in lower position.

Ingredients

2 large aubergines

1 garlic clove, crushed

1 medium onion, chopped

250g (9oz) minced beef

400g (14oz) tin chopped tomatoes

25g (1oz) pitted black olives, chopped

2tsp dried oregano

2tbsp tomato puree

100g (4oz) sliced crusty bread

50g (2oz) parmesan freshly grated

Cooking method

Preheat oven on CONVECTION 220°C. Place the whole aubergines on the enamel shelf and cook on CONVECTION 220°C for 15 mins. or until soft. Remove from oven and cool.

Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely. Fill Steam Water Tank. Place garlic and onion in dish. Place on base of oven and cook on STEAM MEDIUM for 3 mins. Add beef, tomatoes, aubergine flesh, olives, oregano, and tomato puree. Cover and cook on HIGH MICROWAVE for 12 mins. Use the bread to make breadcrumbs. Mix 40g (1

1/2 oz) of the parmesan with the breadcrumbs and add to beef mixture. Fill the aubergine skins with the filling. Place aubergines on Pyrex® tray and sprinkle with the remaining parmesan. Place tray on wire shelf and cook on

CONVECTION 220°C + GRILL 1 + WARM MICROWAVE for 20 mins.

Meat & Poultry

117

Belgian Beef Casserole

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

700g (1

1/2 lb) braising steak, cubed

50g (2oz) seasoned flour

2 large onions, sliced thinly

1 clove garlic, crushed

575ml (1 pint) cream stout

15g (

1/2 oz) brown sugar

15 ml (1tbsp) wine vinegar

5 ml (1tsp) mixed herbs

Cooking method

Coat the beef in the seasoned flour and place in casserole. Add the remaining casserole ingredients. Cover with lid, place on base of oven and cook on CONVECTION 160°C +

WARM MICROWAVE for 1

1/4

- 1

1/2 hrs.

Meat & Poultry

118

Mini Boeuf En Croute

Serves 4

Dish: large bowl, greased baking sheet

Oven Accessory: no accessory then enamel shelf in lower position then wire shelf in lower position

Ingredients

Filling:

15g (

1/2 oz) dried porcini mushrooms

15g (

1/2 oz) butter

225g (8oz) mushrooms

1 large onion, peeled and finely chopped

150ml (

1/4 pt) red wine

4 fillet steaks, roughly 150g (6oz) each

375g (11oz) puff pastry

15ml (1tbsp) brandy

1 large egg, beaten salt & pepper

Cooking method

Soak porcini mushrooms in boiling water for 20 mins. Drain and finely chop. Fill the Steam

Water Tank. Put the butter, all the mushrooms and onions in a bowl. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Add wine to the mushroom mixture and cook on HIGH MICROWAVE for 7-8 mins. Preheat oven on CONVECTION 220°C. Place the fillets on the enamel shelf and cook on CONVECTION 220°C for 20 mins. Allow to cool.

Cut the pastry into 4 pieces and roll each piece out to a 15cm x 15cm (7 in.) square and brush with beaten egg. Place a

1/4 of the mushroom mixture into the centre of each pastry square and place a fillet on top. Season. Bring the corners of the pastry to the centre and place on the baking sheet. Brush with beaten egg. Place on wire shelf and cook on

CONVECTION 220°C for 15 mins for medium rare, 20 mins for medium and 25 mins for well done.

Meat & Poultry

119

Steak & Mushroom Pudding

Serves 4

Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin

Ingredients

Filling:

450g (1 lb) braising steak, cubed

25g (1oz) seasoned flour

150g (5oz) mushrooms, sliced

1 onion, chopped

1 clove garlic, crushed

5ml (1tsp) thyme

275ml (

1/2 pt) hot beef stock

275ml (

1/2 pt) cream stout

Pudding:

175g (6oz) self-raising flour pinch salt

75g (3oz) suet cold water to mix

15 ml (1tbsp) cornflour

Cooking method

Coat the steak in seasoned flour and add to casserole with the mushrooms, onion and stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM

MICROWAVE for 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with cold water. Roll out

3/4 of the pastry to line basin. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on

HIGH MICROWAVE for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml

(4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form a lid, moisten the edges and seal over the top of the meat. Fill Steam Water Tank. Place on base of oven and cook on STEAM MEDIUM for 10-12 mins. or until pastry looks dry.

Meat & Poultry

120

Hungarian Goulash

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

675g (1

1/2 lb) braising steak, cubed

50g (2oz) seasoned flour

1 large onion

1 red pepper, deseeded and chopped

400g (14oz) canned, chopped tomatoes

175g (6oz) mushrooms

600 ml (1 pt) hot beef stock

45 ml (3tbsp) tomato puree

30 ml (2tbsp) paprika

5 ml (1tsp) sugar

60 ml (4tbsp) soured cream

Cooking method

Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.

Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1hr 30 mins, or until the meat is tender. Remove from oven and immediately stir in the soured cream.

121

Meat & Poultry

Lamb Hotpot

Serves 4

Dish: 3 litre (6pt) casserole with lid

Ingredients

450g (1lb) lamb fillet, cut into slices

50g (2oz) plain flour salt & pepper

2.5ml (

1/2 tsp) thyme

1 medium onion, thinly sliced

250g (9oz) carrots, sliced

450g (1lb) potatoes, thinly sliced

575ml (1 pint) stock

Cooking method

Coat the pieces of lamb in seasoned thyme flour and place in casserole dish. Layer the onions and carrots then the potatoes on top. Pour in the stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1 hour 30 mins.

Meat & Poultry

122

Greek Lamb Stew

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

700g (1lb 8oz) lamb fillet, cut into chunks

2 onions, chopped

1 red chilli

2 cloves garlic, crushed

1 sprig rosemary

275ml (

1/2 pt) white wine

400g can chopped tomatoes

45ml (3tbsp) Sliced Black Olives

100g (4oz) linguine, broken into small pieces

150g (5oz) feta cheese

15g (

1/2 oz) fresh mint

Cooking method

Fill the Steam Water Tank. Place the lamb and onion in casserole. Place on base of oven and cook on STEAM LOW for 10 mins. Split the chilli along its length leaving the top intact,

- this adds flavour to the stew without too much heat. Stir the chilli, garlic, rosemary, wine and tomatoes into the lamb. Cook on CONVECTION 160°C + WARM MICROWAVE for 1 hr stirring halfway. Stir in the black olives and linguine and continue to cook on

CONVECTION 160°C + WARM MICROWAVE for a further 15 mins or until the linguine is cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese and mint before serving.

Meat & Poultry

123

Thai Lamb Curry

Serves 4

Dish: 1.5 litre (3pt) casserole with lid

Ingredients

50g (2oz) creamed coconut

275ml (

1/2 pt) boiling water

500g (1lb 2oz) lamb fillet, cut into strips about 4cm (1

1/2

”) long

2 garlic cloves

10ml (2tsp) ginger, finely grated

30ml (2tbsp) Thai green curry paste

1 lime, grated rind and juice

30ml (2tbsp) fresh coriander

Cooking method

Mix the coconut with the boiling water. Mix all the remaining ingredients except the coriander with the lamb and leave to marinade in the fridge for 30 mins. Combine the coconut and the lamb mixture and stir well. Cover, place on base of oven and cook on

CONVECTION 160°C + WARM MICROWAVE for 55-60 mins stirring halfway.

Meat & Poultry

124

Madras Curry

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

15 ml (1tbsp) oil

1 large onion, sliced

3 cloves garlic, crushed

10 ml (2tsp) ground coriander

3ml (

1/2 tsp) chilli powder, ground cardamom, ground cloves

15ml (1tbsp) garam masala

15ml (1tbsp) ground turmeric

5ml (1tsp) ground cumin

25g (1oz) flour

15 ml (1tbsp) tomato puree

450g (1lb) shoulder of lamb, cubed juice of 1 lemon

5 ml (1tsp) sugar

25g (1oz) sultanas pinch of salt

450 ml (

3/4 pt) hot stock

Cooking method

Fill Steam Water Tank. Place the oil, onion and garlic in casserole dish. Place on base of oven and cook on STEAM MEDIUM for 3 mins. Blend in all the spices and stir in the flour and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on

CONVECTION 160°C + WARM MICROWAVE for 1hr-1hr 30 mins. or until meat is tender.

Serve with boiled rice and lemon or lime wedges and poppadoms.

Meat & Poultry

125

Spicy Lamb Tagine

Serves 6

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

10ml (

3/4 tbsp) ground ginger

3ml (

1/2 tsp) coarsely ground black pepper

8ml (1

1/2 tsp) ground cinnamon

10ml (

3/4 tbsp) turmeric

15 ml (1tbsp) paprika

3ml (

1/2 tsp) chilli powder/flakes

800g (1lb12oz) cubed boneless lamb

30ml (2tbsp) oil

300g (11oz) onions, chopped

2 crushed garlic cloves

3ml (

1/2 tsp) salt

150g (5oz) sliced carrots

150g (5oz) ready to eat dried apricots, chopped

40g (1

1/2 oz) sultanas or seedless raisins

65g (2

1/2 oz) toasted flaked almonds

10ml (

3/4 tbsp) honey

150 ml (

1/4 pint) tomato juice

400g (14oz) can chopped tomatoes

275ml (

1/2 pint) vegetable stock

Cooking method

Put spices into bowl and mix well. Add lamb and evenly coat with spices. Fill Steam Water

Tank. Place oil, onions and garlic in casserole. Place on base of oven and cook on STEAM

MEDIUM for 5 mins. Add lamb mixture and mix thoroughly. Stir in remaining ingredients and cover. Cook on CONVECTION 160°C + WARM MICROWAVE for 1-1

1/4 hours or until tender, stir halfway.

Meat & Poultry

126

Moussaka

Serves 4

Dish: bowl, 1.5 litre (3pt) casserole with lid, large shallow rectangular or oval dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

1 large aubergine, sliced salt

5ml (1tsp) oil

2 cloves garlic, crushed

1 medium onion, chopped

350g (12oz) fresh lamb mince

400g (14oz) can tomatoes

30 ml (2tbsp) tomato puree salt & pepper

Topping:

2 eggs

150 ml (1/4 pt) single cream

100g (4oz) cheddar cheese, grated

25g (1oz) Parmesan cheese, grated

Cooking method

Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or until bitter juices run out. Rinse well under cold water and drain. Fill Steam Water Tank.

Place oil, garlic and onion in a bowl. Place on base of oven and cook on STEAM MEDIUM for 2 mins. Add lamb, tomatoes and puree and mix well. Cover and cook on HIGH

MICROWAVE for 10 mins. Fill Steam Water Tank. Place aubergine in a dish with 3tbsp water. Cover, place on base of oven and cook on STEAM MEDIUM for 4 mins. Whisk eggs, cream and cheddar together. Arrange

1/2 the aubergine slices in the base of dish and spoon over

1/2 the lamb mixture and repeat process again. Spread the cheese mixture over the top and sprinkle with Parmesan cheese. Place on wire shelf and cook on

CONVECTION 190°C + SIMMER MICROWAVE for 15-20 mins. or until topping is puffed and golden.

Meat & Poultry

127

Glazed gammon

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Oven Accessory: no accessory then enamel shelf in lower position

Ingredients

900g (2 lb) unsmoked gammon joint, cold water to cover

300 ml (

1/2 pt) white wine (optional)

1 onion, peeled

4 whole cloves

10 peppercorns

45 ml (3tbsp) honey

30 ml (2tbsp) orange juice

15g (

1/2 oz) Demerara sugar

15 ml (1tbsp) Dijon mustard

12 whole cloves

Cooking method

Place gammon in a large casserole dish. Add onion stuck with cloves and peppercorns.

Place on base of oven and cook on HIGH MICROWAVE for 15 mins. then MEDIUM

MICROWAVE for 15-20 mins. per 450g (1lb), or until cooked. Drain. Mix together the honey, juice, sugar and mustard. Cook on HIGH MICROWAVE for 1 min. Leave to cool.

Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over half of the glaze.

Preheat oven on CONVECTION 180°C + GRILL 1. Place gammon on enamel shelf and cook on CONVECTION 180°C + GRILL 1 for 10-15 mins until golden spreading over the remaining glaze halfway through cooking time.

Meat & Poultry

128

Sweet & Sour Pork

Serves 4

Dish: bowl, 3 litre (6pt) large casserole with lid

Ingredients

450g (1lb) pork fillet, diced

For sauce:

15ml (1tbsp) olive oil

1 carrot, cut into matchsticks

1 spring onion, thinly sliced

1 pepper, deseeded and cut into strips

225g (8oz) can pineapple chunks, drained but reserve juice

15g (

1/2 oz) soft brown sugar

10ml (2tsp) cornflour

10ml (2tsp) cider vinegar

15ml (1tbsp) soy sauce

10ml (2tsp) tomato ketchup

Cooking method

Fill the Steam Water Tank. Place oil, carrot, onion and pepper in a bowl. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Place pork in dish and cook on STEAM

LOW for 10 mins. Mix the reserved juice with the remaining ingredients except pineapple.

Place on base of oven, cover and cook on HIGH MICROWAVE for 3 mins or until clear and thickened stirring halfway. Mix together the pork, vegetables, and sauce and stir in the pineapple mixing well and cook on MEDIUM MICROWAVE for 5 mins.

129

Meat & Poultry

Sticky Ribs

Serves 4

Dish: 20 x 25 cm (8 x 10 inch) rectangular dish, large bowl

Oven Accessory: no accessory then Pyrex® tray + wire shelf in lower position.

Ingredients

1 kg (2lb 2oz) pork spare ribs

275 ml (

1/2 pt) water

For the glaze:

150g (5oz) orange marmalade preferably shred less or fine shred

2 tbsp dark muscovado sugar

100ml (4 fl.oz) fresh orange juice

5cm (2 inch) piece fresh root ginger, peeled and coarsely grated

75ml (5 tbsp) tomato ketchup

2 tbsp white wine vinegar

Cooking method

Fill Steam Water Tank. Place the ribs in a single layer in dish with the water. Place on base of oven and cook on STEAM MEDIUM for 10 mins. Drain. Meanwhile, mix together all the ingredients for the glaze in a large bowl. Place on base of oven and cook on HIGH power for 3-4 mins. Dip each rib in the sauce ensuring they are well coated. Place ribs on Pyrex® tray and pour over remaining sauce. Place tray on shelf and cook on Combination:

TURBO-BAKE 230°C + GRILL 3 + LOW power for 20 mins. Turn halfway and baste.

Meat & Poultry

130

Pork with Herby Dumplings

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

30 ml (2tbsp) oil

1 medium onion, chopped

1 green pepper, deseeded and chopped

225g (8oz) carrots, sliced

450g (1lb) lean pork, cubed

30 ml (2tbsp) seasoned flour

5 ml (1tsp) ground bay leaves

5 ml (1tsp) dried sage salt & pepper

275 ml (

1/2 pt) dry cider

Dumplings:

175g (6oz) self raising flour

75g (3oz) suet pinch of salt

5 ml (1tsp) mustard powder

15 ml (1tbsp) fresh parsley, chopped

150 ml (

1/4 pt) cold water

Cooking method

Fill Steam Water Tank. Place oil, onion, green pepper and carrots in casserole. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients. Place on base of oven and cook on

CONVECTION 160°C + WARM MICROWAVE for 1hr or until pork is tender. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley. Add the water to make a stiff dough. Shape dough into 8 round dumplings. When pork is cooked, uncover and place dumplings around the edge of dish. Cook uncovered on CONVECTION 160°C +

WARM MICROWAVE for 15 mins. or until dumplings are cooked through.

Meat & Poultry

131

Toad In The Hole

Serves 4

Dish: 27 x 22 cm (10

1/2

" x 8

1/2

”) oblong tin

Oven Accessory: enamel shelf in lower position

Ingredients

150g (5oz) plain flour

3 ml (

1/2 tsp) salt

2 eggs

150 ml (

3/4 pt) milk

150 ml (

3/4 pt) water

15-30 ml (1-2tbsp) oil

450g (1lb) sausages

Cooking method

Preheat oven on CONVECTION 220°C. Sift flour and salt in a bowl. Add eggs and half the liquid. Beat until smooth and gradually stir in remaining liquid. Put oil and sausages in tin and place on enamel shelf. Cook on CONVECTION 220°C for 15 mins. Pour in the batter and cook on CONVECTION 220°C for a further 30-35 mins. or until the batter is well risen and golden brown.

Meat & Poultry

132

Paprika Pork Casserole

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

700g (1

1/2 lb) pork fillet, sliced

25g (1oz) plain flour salt & pepper

15ml (1tbsp) paprika

1 onion, chopped

250ml (9fl.oz) stock

60ml (4tbsp) sherry

150g (5oz) mushrooms, sliced

150ml (

1/4 pt) soured cream

Cooking method

Fill the Steam Water Tank. Coat the pork in the seasoned paprika flour and add to the onion. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Add the stock, sherry and mushrooms and stir thoroughly. Cover and cook on CONVECTION 160°C +

WARM MICROWAVE for 1-1

1/4 hours or until the meat is tender stirring halfway. Stir in the soured cream and serve.

133

Meat & Poultry

Vegetables

Vegetables

-

Root vegetables. i.e. Swede, carrots should be cut into slices, strips or cubes.

-

Do not mix fresh and frozen vegetables as the cooking times may be different.

-

Never add salt to vegetables before microwaving or steaming.

-

Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with pierced microwave cling film or a lid.

-

Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.

Jacket Potatoes

Cooking by MICROWAVE only. Varieties of potatoes vary in their suitability for cooking by MICROWAVE. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by MICROWAVE is 175g - 250g (6-9oz).

Before Cooking

Wash potatoes and prick skins several times. Spread around edge of turntable.

After Cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.

Vegetables

136

Roast Potatoes

Serves 4

Dish: shallow ovenproof dish

Oven Accessory: Pyrex® tray on wire shelf in lower position

Ingredients

500g (1lb) potatoes, peeled and quartered

30 ml (2tbsp) oil

Cooking method

Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on STEAM MEDIUM for 6 min. Drain. Place potatoes and oil on Pyrex® tray and place on wire shelf. Cook on CONVECTION 250°C + GRILL 1 + WARM

MICROWAVE for 30 mins. turning and basting potatoes during cooking, or until crisp and brown.

137

Vegetables

Gratin Dauphinois

Serves 4-6

Dish: 20 cm (8") shallow dish

Oven Accessory: wire shelf in lower position

Ingredients

1 clove of garlic, halved

700g (1

1/2 lb) potatoes, halved salt and pepper pinch nutmeg

150 ml (

1/4 pt) double cream

25g (1oz) butter

Cooking method

Rub halves of garlic around inside of dish and discard. Fill the Steam Water Tank.

Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on

STEAM MEDIUM for 6 mins. Drain. Slice thinly. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each layer. Pour the cream evenly over the top of the potatoes and dot with butter. Place dish on wire shelf and cook on

CONVECTION 190°C + SIMMER MICROWAVE for 25-30 mins. or until potatoes are cooked.

Vegetables

138

Spicy Potatoes

Serves 4

Dish: 1 litre (2 pt) dish

Ingredients

350g (12oz) potatoes, cubed

45 ml (3tbsp) natural yoghurt

10 ml (2tsp) mango chutney

3 ml (

1/2 tsp) cumin, coriander and garam masala

3 ml (

1/2 tsp) turmeric

10 ml (2tsp) fresh coriander pinch chilli powder

15g (

1/2 oz) sultanas salt and pepper

Cooking method

Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base of oven and cook on STEAM MEDIUM for 8 mins. Drain. Mix the remaining ingredients together. Add the potatoes, mix well and cook on STEAM MEDIUM for 4-5 mins.

139

Vegetables

Caulif lower Cheese

Serves 4

Dish: bowl, shallow round or oval casserole dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

1 cauliflower, trimmed

90 ml (6tbsp) water

25g (1oz) butter

25g (1oz) flour

3 ml (

1/2 tsp) French mustard

275 ml (

1/2 pt) milk seasoning to taste

Topping:

75g (3oz) grated cheese

15 ml (1tbsp) brown breadcrumbs

Cooking methods

Fill the Steam Water Tank. Place cauliflower upside down in a bowl. Add 3 tbsps water, cover and place on base of oven. Cook on STEAM MEDIUM for 10 mins. Drain. Place butter in bowl, place on base and cook on HIGH MICROWAVE for 15-30 secs. Stir in flour and mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season. Cook on

HIGH MICROWAVE for 2-3 mins. or until sauce is thick and bubbling. Stir halfway. Stir in

60g (2

1/2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs. Place dish on wire shelf and cook on CONVECTION 220°C +

GRILL 2 + WARM MICROWAVE for 10-15 mins. or until golden brown.

Vegetables

140

Spicy Beans

Dish: 1.5 litre (3 pt) casserole dish

Ingredients

15ml (1tbsp) olive oil

1 onion, finely chopped

15ml (1tbsp) rosemary

5ml (1tsp) paprika

400g (14oz) cannellini beans, drained and rinsed

15g (

1/2 oz) soft muscovado sugar

15ml (1tbsp) Worcestershire sauce

75ml (3fl.oz) red wine

75ml (3fl.oz) vegetable stock salt & pepper

Cooking method

Place oil, onion, rosemary and paprika in casserole. Place on base of oven and cook on

HIGH MICROWAVE for 2 mins. Add remaining ingredients and cook on HIGH

MICROWAVE for 3 mins. Stir. Cover and cook on SIMMER MICROWAVE for 12-15 mins.

Serve on toast or with a jacket potato.

141

Vegetables

Ratatouille

Serves 4

Dish: 20 cm (8") casserole

Ingredients

1 aubergine, sliced

5 ml (1tsp) salt

1 courgette, sliced

1 onion, sliced

1 green pepper, cut into chunks

1 red pepper, cut into chunks

1 clove of garlic, peeled and crushed

396g (14oz) can of tomatoes salt and pepper to taste

Cooking method

In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water. Fill the Steam Water Tank. Combine all ingredients in a casserole dish. Place on base of oven and cook on STEAM MEDIUM for 15 mins. or until vegetables are soft. Stir halfway through cooking time. Refill Steam water Tank and stir halfway through cooking time.

Vegetables

142

Stuffed Peppers

Serves 6

Dish: large bowl, 1.5 litre (3 pt) ovenproof dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

3 red and 3 yellow peppers

15ml (1tbsp) oil

2 cloves garlic, crushed

1 bunch spring onions sliced thinly

100g (4oz) long grain rice

300ml (

1/2 pt) hot vegetable stock

50g (2oz) pine nuts

100g (4oz) cherry tomatoes, halved

100g (4oz) mozzarella, diced

100g (4oz) gorgonzola or any blue cheese, diced handful each of parsley and basil, chopped

Cooking method

Slice the tops off the peppers and put to one side. Remove the seeds and rinse out. Place oil, garlic and onions into a large bowl. Place on base of oven and cook on HIGH

MICROWAVE for 2 mins. Add rice and hot stock. Cook on HIGH MICROWAVE for 10 mins. Allow to cool slightly and then stir in pine nuts, cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well. Fill peppers with cheesy mixture, place in ovenproof dish and place on wire shelf. Fill Steam Water Tank. Cook on CONVECTION

200°C + GRILL 2 + STEAM SIMMER for 10 mins. Refill Steam Water Tank. Place tops back on peppers and cook on CONVECTION 200°C + GRILL 1 + STEAM SIMMER for a further 5 mins.

Vegetables

143

Vegetable Lasagne

Serves 4-6

Dish: casserole dish, large rectangular dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

1 large onion, chopped

1 clove of garlic, crushed

25g (1oz) butter

225g (8oz) each of diced carrots, diced leeks, diced courgettes

1 green pepper, chopped

150 ml (

1/4 pt) hot vegetable stock salt and pepper to taste

275 ml (

1/2 pt) prepared tomato sauce see page 98

175g (6oz) pre-cooked lasagne

225g (8oz) Mozzarella cheese

Cooking method

Place onion, garlic and butter in a casserole dish. Place on base of oven and cook on

HIGH MICROWAVE for 2 mins. Add vegetables and stock. Cover and cook on HIGH

MICROWAVE for 8-10 mins. or until vegetables are soft. Season to taste. Cover dish with a thin layer of tomato sauce, then a layer of lasagne on top then a layer of vegetable mixture. Thinly slice 175g (6oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer. Grate remaining cheese and arrange over top. Place on wire shelf and cook on CONVECTION 190°C +

SIMMER MICROWAVE for 30-35 mins. or until the pasta is cooked.

Vegetables

144

Roasted Vegetable Moussaka

Serves 4-6

Dish: 2 litre (4 pt) ovenproof dish

Oven Accessory: wire shelf in lower position

Ingredients

1 red onion, cut into strips

2 red peppers, deseeded and cubed

1 aubergine, cubed

2 courgettes, cubed

350g (12oz) sweet potato, peeled and cubed

4 garlic cloves, whole

45 ml (3tbsp) olive oil salt and pepper

400g (14oz) canned, chopped tomatoes

25g (1oz) sun-dried tomatoes, chopped

225g (8oz) cottage cheese

3 large eggs

175g (6oz) cheddar cheese, grated

45 ml (3tbsp) natural yoghurt

.

Cooking method

Fill the Steam Water Tank. Toss the prepared vegetables with the garlic and oil. Place in dish on wire shelf and cook on AUTO PROGRAM VEGETABLES ROASTED or

CONVECTION 220°C + GRILL 2 + STEAM SIMMER for 30mins. Turn halfway and refill

Steam Water Tank. Stir in the tomatoes and sun-dried tomatoes. Season to taste. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season. Pour over the vegetables. Place on wire shelf and cook on CONVECTION 250°C + GRILL 1 +

WARM MICROWAVE for 15 mins. or until golden brown.

Vegetables

145

Quorn

® Casserole

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

15ml (1tbsp) oil

15g (

1/2 oz) butter

1 garlic clove, crushed

4 shallots, chopped

150g (5oz) mushrooms, sliced

15ml (1tbsp) Dijon mustard

300g (10oz) Quorn ®

150 ml (

1/4 pt) hot chicken or vegetable stock

150 ml (

1/4 pt) dry white wine

225g (8oz) baby new potatoes, halved

225g (8oz) baby carrots

100g (4oz) asparagus tips

100g (4oz) shelled, fresh or frozen broad beans

45ml (3tbsp) double cream

30ml (2tbsp) mixed fresh parsley and tarragon, chopped crusty bread, to serve

Cooking method

Place oil, butter, garlic, shallots and mushrooms into casserole. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add Quorn ® . Then stir in stock and wine. Add potatoes and carrots. Cover casserole, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 45 mins stirring halfway. Stir in asparagus, broad beans and cream and cook on CONVECTION 160°C + WARM

MICROWAVE for a further 10-15mins. Stir in herbs and serve with crusty bread.

.

Vegetables

146

Lentil Bake

Serves 4

Dish: large bowl, shallow ovenproof dish x2

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

15 ml (2tbsp) olive oil

2 onions, chopped

2 celery sticks, chopped

3 carrots, diced

400g (14oz) can chopped tomatoes

425 ml (

3/4 pint) vegetable stock

30 ml (2tbsp) tomato puree

100g (4oz) red lentils salt and pepper

30-45 ml (2-3tbsp) green pesto

For the Topping:

1 kg (2lb 2oz) potatoes, peeled

1 bunch spring onions, chopped

105ml (7tbsp) milk freshly grated nutmeg

25g (1oz) butter

100g (4oz) cheddar or gruyere, grated

Cooking method

Place the oil in a large bowl with the onions. Place on base of oven and cook on HIGH

MICROWAVE for 3 mins. Add celery, carrots, tomatoes, stock, tomato puree and lentils.

Cover and cook on HIGH MICROWAVE for 10 mins. Stir and then cook on SIMMER

MICROWAVE for 10 mins. Season well. Stir in the pesto if desired and place in an ovenproof dish. Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base and cook on AUTO STEAMED POTATO PROGRAM or on STEAM

MEDIUM for 10 mins. or until soft. Drain. Place spring onions, milk and nutmeg into a bowl and cook on HIGH MICROWAVE for 2mins. Mash the potatoes and add spring onions, flavoured milk, butter and 2/3 of the cheese and season well. Spoon the mash over the filling and smooth over with a fork. Sprinkle with remaining cheese. Place dish on wire shelf and cook on CONVECTION 220°C + GRILL 1 and SIMMER for 10-15 mins. or until golden brown and piping hot.

Vegetables

147

Vegetarian Chilli

Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Ingredients

15 ml (1tbsp) oil

1 onion, finely chopped

1 green pepper, chopped

1 chilli, chopped

2 carrots, diced

5 ml (1tsp) chilli powder

3 ml (

1/2 tsp) cumin

175g (6oz) bulgar wheat

396g (14oz) can chopped tomatoes

30 ml (2tbsp) tomato puree

450 ml (

3/4 pt) water

396g (14oz) can red kidney beans, drained

.

Cooking method

Place oil, onion, pepper, chilli and carrots in a large casserole. Cover, place on base of oven and cook on HIGH MICROWAVE for 4-5 mins. or until softened. Add chilli and cumin.

Stir in bulgar wheat, chopped tomatoes, tomato puree and water. Cover and cook on base of oven HIGH MICROWAVE for 10 mins. Stir in red kidney beans, cover and cook on

HIGH MICROWAVE for 3-4 mins.

Vegetables

148

Vegetable Curry

Serves 4

Dish: 3 litre (6 pt) casserole

Ingredients

2 medium aubergines, diced salt

2 cloves of garlic, chopped

15 ml (1tbsp) oil pinch cayenne pepper

10 ml (2tsp) ground coriander

5 ml (1tsp) ground cumin

5 ml (1tsp) turmeric

2.5 cm (1") root ginger, peeled and sliced

1 small cauliflower, divided into florets

2 medium potatoes, diced

100g (4oz) green beans, sliced

1 fresh chilli, deseeded and sliced

150 ml (

1/4 pt) vegetable stock

397g (14oz) can chopped tomatoes

100g (4oz) cashew nuts

Cooking method

Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter juices. Rinse well under cold water and drain. Combine garlic, oil and spices in casserole dish. Cover, place on base of oven and cook on HIGH MICROWAVE for 1 min. Add aubergine and all other ingredients to casserole, except cashews. Cover and cook on

HIGH MICROWAVE for 10 mins. then SIMMER MICROWAVE for 30-40 mins. or until vegetables are soft. Stir occasionally. Sprinkle with cashews and serve with boiled rice.

N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours to develop.

Vegetables

149

Leek & Potato Gratin

Serves 4

Dish: shallow ovenproof dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

450g (1lb) potatoes, halved

450g (1lb) leeks, sliced thinly

150g (5oz) blue cheese

225g (8oz) Greek yoghurt

75 ml (5tbsp) double cream

50g (2oz) brown breadcrumbs salt and pepper

Cooking method

Fill the Steam Water Tank. Place potatoes in the dish with 3tbsp. water. Cover, place on base of oven and par-boil on STEAM MEDIUM for 6 mins. Slice thinly. Refill the Steam

Water Tank. Place leeks in dish with 3tbsp. water. Cover, place on base of oven and cook on STEAM MEDIUM for 8 mins. Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the double cream. Drain the vegetables and arrange in dish. Season and pour over the blue cheese cream mixture. Sprinkle with breadcrumbs.

Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10 mins. or until golden brown.

Vegetables

150

Roast Vegetable Parcels

Serves 4

Dish: bowl

Oven Accessory: no accessory then Pyrex® tray on wire shelf in lower position then greased enamel shelf in lower position.

Ingredients

200g (7oz) can chopped tomatoes

10 ml (2tsp) tomato puree

700g (1lb 8oz) mixed vegetables e.g. sweet potato, red pepper, leeks, aubergine,

1 clove garlic, crushed

30 ml (2tbsp) olive oil

25g (1oz) pine nuts

50g (2oz) gruyere cheese, grated

100g (4oz) Boursin® cheese

15 ml (1tbsp) single cream

350g (12oz) ready made puff pastry

1 beaten egg to glaze

Cooking method

Place the chopped tomatoes and puree in a bowl. Place on base of oven and cook on

HIGH MICROWAVE for 5 mins then MEDIUM MICROWAVE for 7-8 mins or until mixture is reduced in volume and thickened. Fill the Steam Water Tank. Cut vegetables into even sized chunks and toss with the garlic and oil. Place on the Pyrex® tray on the wire shelf and cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C +

GRILL 2 + STEAM SIMMER for 30mins. Turn halfway and refill Steam Water Tank.

Mix the tomato sauce with the cooked vegetables and pine nuts. Preheat oven empty on

CONVECTION 220°C. Mix together the gruyere cheese, Boursin® and single cream. Roll out pastry until it measures approx 30cm (12")square. Divide into 4 equal squares. Place

1/4 of the vegetable mixture in the centre of the square and top with

1/4 of the cheese mixture. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water and glaze with beaten egg. Place parcels on enamel shelf and cook on

CONVECTION 220°C for 20-25 mins or until golden and cooked through.

Vegetables

151

Summer Vegetable Flan

Serves 6

Dish: bowl, 23 cm (9") flan tin/dish

Oven Accessory: wire shelf in lower position then anti-spark ring and wire shelf in lower position

Ingredients

350g (12oz) ready made shortcrust pastry

175g (6oz) courgettes, thinly sliced

1 garlic clove, crushed

175g (6oz) broccoli

50g (2oz) peas

175g (6oz) asparagus

100g (4oz) tomatoes

100g (4oz) full fat soft cheese

150 ml (

1/4 pt) single cream

2 eggs plus 1 egg yolk

40g (1

1/2 oz) mature cheddar

Cooking method

Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on

CONVECTION 210°C for 15 mins. with baking beans. Remove baking beans and lining after 10 mins. Fill the Steam Water Tank. Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water. Cover, place on base of oven and cook on STEAM MEDIUM for 6 mins. Drain. Place in the pastry case with the asparagus and quartered tomatoes.

Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with cheddar. Place the flan dish on anti-spark ring on wire shelf and cook on CONVECTION

180°C + WARM MICROWAVE for 30 mins or until just set.

Vegetables

152

Goat

's Cheese & Onion Tart

Serves 4

Dish: 23 cm (9") flan tin, large bowl

Oven Accessory: wire shelf in lower position then no accessory then wire shelf in lower position

Ingredients

100g (4oz) butter

225g (8oz) plain flour

50g (2oz) finely grated Parmesan

25g (1oz) butter

1kg (2lb 2oz) red onions, peeled & thinly sliced

15ml (1tbsp) fresh thyme

60ml (4tbsp) balsamic vinegar salt and freshly ground black pepper

200g (7oz) soft goat's cheese, crumbled

Cooking method

Pre-heat oven on CONVECTION 210ºC. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the parmesan, add 2-3tbsps cold water and mix to a firm dough. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on CONVECTION 210°C for 15 mins. with baking beans. Remove baking beans and lining after 10 mins. Place the butter, onions and thyme into a large bowl. Place on base of oven and cook on HIGH

MICROWAVE for 2 mins. Fill the Steam Water Tank. Add balsamic, stir and cook on

STEAM MEDIUM for 15 mins. Stir halfway and refill Steam Water Tank and season. Preheat oven on CONVECTION 180°C. Place the onions in the flan tin. Sprinkle with cheese.

Place on wire shelf and cook on CONVECTION 180°C for 15-20 mins.

Vegetables

153

Veggie Burgers

Serves 4

Dish: large bowl

Oven Accessory: Pyrex® tray + wire shelf in upper position

Ingredients

100g (4oz) mushrooms, sliced

100g (4oz) onion, finely chopped

1 garlic clove

175g (6oz) fresh wholemeal breadcrumbs

100g (4oz) ground cashew nuts

1 egg

Cooking method

Fill the Steam Water Tank. Place mushrooms, onion and garlic in a bowl on the base of the oven and cook on STEAM MEDIUM for 5mins. Add 150g (5oz) breadcrumbs and the nuts to the mushroom and add enough egg to bind the mixture. Divide into four. Roll into balls, dip in the remaining breadcrumbs and make into burger shapes. Place on Pyrex® tray on wire shelf and cook on GRILL 1 + WARM MICROWAVE for 15 mins. or until browned. Turn halfway.

Vegetables

154

Nut Roast

Serves 4

Dish: bowl, 1lb Pyrex® loaf dish lined with greaseproof paper.

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

50g (2oz) butter

1 medium onion, chopped

1 stick celery, chopped

5ml (1tsp) mixed dried herbs

225g (8oz) mixed nuts, coarsely chopped

400g (14oz) can of tomatoes

175g (6oz) fresh wholemeal breadcrumbs salt and pepper

2ml (

1/4 tsp) ground chilli

2 eggs, lightly beaten

Cooking method

Put butter, onion, celery and herbs in the bowl. Place on base of oven and cook on HIGH

MICROWAVE for 3 mins to soften. Add the nuts, tomatoes, breadcrumbs, salt, pepper and chilli to the onion mixture. Stir well and then add the eggs. Mix to an even consistency.

Fill the Steam Water Tank. Spoon the mixture into the loaf dish and smooth the top. Place on wire shelf and cook on CONVECTION 180ºC + STEAM SIMMER for 30 min. Halfway through cooking refill the Steam Water Tank .

Vegetables

155

Mushroom Stroganoff

Serves 4

Dish: 3 litre (6 pt) dish

Ingredients

1 large onion, finely chopped

4 sticks of celery, finely chopped

15 ml (1tbsp) olive oil

350g (12oz) sliced mushrooms

275 ml (

1/2 pt) water

5 ml (1tsp) Marmite®

3 ml (

1/2 tsp) thyme

Pinch ground bay leaf

150 ml (

1/4 pt) sour cream

Cooking method

Fill the Steam Water Tank. Place the onion and celery in dish with the oil. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Refill Steam Water Tank. Add all other ingredients, except the cream, mix well and cook on STEAM MEDIUM for 10 mins stirring halfway. When cooked stir in the sour cream and serve.

Vegetables

156

Pasta, Rice & Beans

Spicy Tomato Pasta

Serves 4

Dish: 3 litre (6 pt) bowl + large ovenproof dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

350g (12oz) dried pasta

15 ml (1tbsp) oil

3ml (

1/2 tsp) salt

2 red peppers, seeded and cut into chunks

2 red onions cut into wedges

2 mild red chillies, seeded and diced

3 garlic cloves, coarsely chopped

5 ml (1tsp) golden caster sugar

30 ml (2tbsp) olive oil salt & pepper

1 kg (2lb 2oz) small ripe tomatoes, quartered handful fresh basil leaves

25g (1oz) grated parmesan

Cooking method

Put pasta in a bowl. Add salt, oil and 1 litre of boiling water. Place on base of oven, cover and cook on HIGH MICROWAVE for 10-12 mins. Drain well. Pre-heat oven on

CONVECTION 230°C + GRILL 1. Place peppers red onions, chillies and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Place on a wire shelf and cook on CONVECTION 230°C + GRILL 1 for 15 mins.

Add tomatoes, stir and cook on CONVECTION 230°C + GRILL 1 for 10 mins. or until golden and starting to soften. Remove the vegetables from the oven. Stir in the pasta and cook on CONVECTION 230°C + GRILL 2 + WARM MICROWAVE for 5 mins. Tear the basil leaves on top and sprinkle with parmesan to serve.

Pasta, Rice & Beans

158

Lemon & Asparagus Risotto

Serves 4

Dish: small bowl + large bowl

Ingredients

1 bunch asparagus (approx. 250g/ 9oz)

450ml (

3/4 pt) hot vegetable stock

2 leeks, trimmed and finely sliced

40g (1

1/2 oz) butter

200g (7oz) risotto rice

100g (4oz) frozen peas

Finely shredded zest and juice

1/2 lemon

Salt & pepper to taste

40g (1

1/2 oz) fresh parmesan cheese handful fresh basil

Cooking methods

Fill Steam Water Tank. Cut off asparagus tips with 2.5cm (1”) stem attached. Add

2 tbsps stock and place in bowl. Cover, place on base and cook on STEAM MEDIUM power for 3 mins. Chop remaining asparagus stems into 1cm pieces and leave to one side. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on

HIGH MICROWAVE for 2 mins. Add the rice to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH MICROWAVE for 10 mins. Add chopped asparagus stems and cook on STEAM MEDIUM for a further 2 mins. Stir in the peas, lemon zest and juice and cook on STEAM MEDIUM for 2 mins. Stir in the cooked asparagus tips, basil, remaining butter and 25g (1oz) Parmesan cheese. Cook on STEAM MEDIUM for 3 mins.

Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the

Parmesan cheese.

Pasta, Rice & Beans

159

Wild Mushroom Risotto

Serves 4

Dish: small bowl + large bowl

Ingredients

25g (1oz) dried porcini,

1 litre (1

1/2 pints) hot chicken or vegetable stock

50g (2oz) butter

2 shallots, finely chopped

300g (11oz) risotto rice

125ml (4 fl.oz) dry white wine salt & pepper to taste

200g white or chestnut mushrooms, sliced

25g (1oz) freshly grated parmesan cheese plus extra for garnish

Cooking method

Soak mushrooms in 300ml (

1/2 pint) stock for 20 mins. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining stock. Fill the Steam Water Tank.

Place the butter and shallots in a large bowl. Place on base of oven and cook on STEAM

MEDIUM for 3 mins. or until softened. Stir the rice into the mixture. Add the stock, wine and seasoning. Cover and cook on HIGH MICROWAVE for 10 mins. Refill the water tank.

Add the mushrooms and porcini and cook on STEAM MEDIUM for 10 mins. stirring halfway. Mix in the parmesan cheese. Cover and leave to stand for about 2-3 mins. before serving on warm plates sprinkled with extra parmesan cheese.

Pasta, Rice & Beans

160

Prawn Risotto

Serves 4

Dish: large bowl

Ingredients

1 onion, finely chopped

1 garlic clove, crushed

25g (1oz) butter

225g (8oz) brown cap mushrooms, quartered

225g (8oz) Arborio (risotto) rice juice and rind of 1 lemon

2ml (

1/4 tsp) saffron strands, crushed

300ml (

1/2 pt) hot vegetable stock

300ml (

1/2 pt) white wine

100g (4oz) frozen peas

300g (11oz) cooked, peeled prawns

30ml (2tbsp) finely chopped chives

Cooking method

Put the onion, garlic, butter and mushroom in a large bowl. Cover, place on base of oven and cook on STEAM MEDIUM for 4 mins. Add rice, juice and rind of the lemon, saffron, stock and wine to the mushroom mixture.

Cover and cook on HIGH MICROWAVE for 7 mins. Stir the risotto. Add peas, re-cover and cook on HIGH MICROWAVE for 6 mins. Add the prawns and chives and cook on STEAM MEDIUM for 5 mins. Leave to stand for 2-3 mins and serve.

161

Pasta, Rice & Beans

Tuna Pasta

Serves 4 large bowl, jug, 3 litre (6 pt) casserole dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

225g (8oz) mixed dried pasta i.e. twists, shells

1 litre (1

3/4 pt) boiling water

15 ml (1tbsp) oil

3 ml (

1/2 tsp) salt

25g (1oz) butter

100g (4oz) mushrooms, peeled and sliced

198g (7oz) can tuna, drained

Sauce:

40g (1

1/2 oz) butter

40g (1

1/2 oz) flour

600 ml (1 pt) milk salt & pepper to taste

25g (1oz) cheese, grated

25g (1oz) breadcrumbs

Cooking method

Cook pasta in water with oil and salt covered on HIGH MICROWAVE for 10-12 mins. or until soft. Leave to stand for 2-3 mins. Drain. Place butter and mushrooms in bowl. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. To make sauce, place butter on HIGH MICROWAVE for 30-40 secs. Stir in flour to make a roux. gradually whisk in milk until well combined. Cook on HIGH MICROWAVE for 3-5 mins. or until smooth and glossy.

Stir halfway through cooking. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly. Sprinkle with cheese and breadcrumbs. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10-12 mins.

or until golden brown.

Pasta, Rice & Beans

162

Lentil Biryani

Serves 4-6

Dish: bowl, 3 litre (6 pt) large casserole with lid

Ingredients

100g (4oz) green lentils

450g (1lb) basmati rice

15 ml (1tbsp) oil

1 large onion, sliced

5 ml (1tsp) root ginger, grated

1 garlic clove, crushed

3 ml (

1/2 tsp) turmeric

5 ml (1tsp) chilli powder

10 ml (2 tsp) curry powder

150 ml (

1/4 pt) natural yoghurt

100g (4oz) mushrooms, sliced

2 tomatoes, peeled and chopped

300 ml (

1/2 pt) hot water

50g (2oz) cashew nuts

Garnish:

hard boiled egg slices and coriander leaves

Cooking method

Soak the lentils in cold water for 1 hour then drain them. Place rice in bowl. Cover, place on base of oven and cook on AUTO RICE PROGRAM or place rice in bowl with 550 ml

(1pt) boiling water and cook on HIGH MICROWAVE for 8-10 mins and stir halfway.

Place the oil and onion in the casserole dish. Place on base of oven and cook on HIGH

MICROWAVE for 3 mins. or until softened. Add the ginger, garlic, turmeric, chilli and curry powder and cook on HIGH MICROWAVE for 2 mins. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH MICROWAVE for 25-30 mins. or until the lentils are tender and the liquid has evaporated. Fill the Steam Water Tank. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Cook on STEAM

MEDIUM for 3-4 mins. Garnish and serve.

Pasta, Rice & Beans

163

Vegetable & Chick Pea Casserole

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Ingredients

1 medium onion, chopped

10ml (2 tsp) vegetable oil

2 medium courgettes, sliced thickly

1 red pepper, seeded and chopped

2 medium carrots, peeled and thinly sliced

1 small cauliflower, cut into florets

100g (4oz) dried apricots, halved

2 cloves garlic, crushed

425g (15oz) can chick peas, drained

3ml (

1/2 tsp) each: ground turmeric, ground coriander, ground cumin

5ml (1tsp) paprika

2.5cm (1") fresh root ginger, peeled and finely chopped salt & pepper

450 ml (

3/4 pt) hot vegetable stock chopped parsley to garnish

Cooking method

Place the onion and oil in the casserole. Place on the base of oven and cook on HIGH

MICROWAVE for 2 mins. or until starting to soften. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper and stock. Cover and cook on HIGH

MICROWAVE for 15-20 mins, or until vegetables are soft. Stir two or three times during cooking. Serve with couscous or rice and garnish with parsley.

TIP

To prepare couscous: Place 300 ml (

1/2 pt) vegetable stock in a bowl and 1.5 ml (

1/4 tsp) turmeric. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. or until boiling. Add 175g (6oz) couscous and allow to stand for 5 mins. Fluff up with a fork before serving.

Pasta, Rice & Beans

164

Cheese & Egg dishes

Cheese & Red Pesto Tartlets

Serves 4

Dish: 2 bun tins 32cm x 24cm (12

1/2

” x 9

1/2

”) lightly greased

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

350g (12oz) readymade short crust pastry

90g (3

1/2 oz) red pesto or sun-dried tomato puree

2 medium sized tomatoes, peeled, seeded and chopped

25g (1oz) black olives, chopped

125g (4

1/2 oz) Fontina or Mozzarella cheese grated

1garlic clove crushed

25g (1oz) parmesan cheese, grated

5 ml (1tsp) dried oregano

Cooking method

Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24 circles using a 7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200°C with both enamel and wire shelf in position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the tins with mixture. Sprinkle the parmesan and oregano over the tartlets. Place tins on shelves and cook on CONVECTION 200°C for 18-20 mins. or until golden brown.

Cheese & Egg dishes

166

Baked Souff lé

Serves 4

Dish: 15 cm (6") soufflé dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

25g (1oz) butter

25g (1oz) flour

150ml (

1/4 pt) milk

3 eggs, separated salt & pepper

75g (3oz) cheese, grated

Cooking method

Place butter in bowl, place on base and cook on HIGH MICROWAVE for

30 secs. Stir in flour. Cook on HIGH MICROWAVE for 30 secs. Stir in milk gradually, whisk until smooth. Cook on HIGH MICROWAVE for 2 mins. or until thickened. Beat well. Cool. Preheat oven on CONVECTION 180°C.

Add egg yolks one at a time to the white sauce. Season and mix in cheese. Whisk the egg whites until stiff and fold into cheese mixture.

Place on wire shelf and cook on CONVECTION 180°C for 20-25 mins.

until risen and brown.

167

Cheese & Egg dishes

Quiche Lorraine

Serves 4

Dish: 23 cm (9") metal tin, bowl

Oven Accessory: wire shelf in lower position then no accessory then anti-spark ring + wire shelf in lower position

Ingredients

250g (9oz) shortcrust pastry

15 ml (1tbsp) oil

1 medium onion, chopped

6 streaky bacon rashers or 100g (4oz) ham cut into strips

2 eggs

150 ml (

1/4 pt) single cream salt & pepper to taste

50g (2oz) cheddar cheese, grated

Cooking method

Pre-heat oven on CONVECTION 210°C. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place on wire shelf and bake blind on CONVECTION 210°C for 15 mins. Remove baking beans and lining after

10 mins. Place the oil, onion and bacon in a bowl. Place on base and cook on

HIGH MICROWAVE for 4 mins. or until onion is soft. Drain and place in bottom of flan case. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese. Place flan on anti-spark ring on wire shelf and cook on CONVECTION

190°C + WARM MICROWAVE for 20-25 mins. or until just set and browned.

Cheese & Egg dishes

168

Tasty Potato Bake

Serves 4-6

Dish: shallow dish, bowl, oval heatproof dish, buttered

Oven Accessory: no accessory then wire shelf on lower level

Ingredients

1kg (2lb 2oz) baking potatoes, peeled and halved

1 onion, finely chopped

225g (8oz) smoked back bacon, cut into strips

225g (8oz) brie

142ml (

1/4 pt) single cream

Cooking method

Fill Steam Water Tank. Place potatoes in a dish with 3 tbsp. water. Cover, place on base and par-boil on STEAM MEDIUM for 10 mins. Place onion and bacon in bowl and cook on

HIGH MICROWAVE for 5 mins. Stir halfway. Chop cheese into chunks. Layer half the potatoes in the buttered ovenproof dish. Scatter over half of the onion, bacon & cheese.

Lightly season with salt & pepper. Repeat layers, then pour cream evenly over the top.

Place on shelf and cook on CONVECTION 240°C + GRILL 2 + SIMMER microwave for

20 mins. or until golden brown.

169

Cheese & Egg dishes

Macaroni Cheese

Serves 4

Dish: large dish and jug

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

200g (7oz) quick cooking macaroni

40g (1

1/2 oz) butter

1 small onion, finely chopped

100g (4oz) bacon, chopped

40g (1

1/2 oz) flour

575ml (1pt) milk

5 ml (1tsp) French mustard

150g (5oz) cheddar cheese, grated salt & pepper

25g ml (1oz) fresh brown breadcrumbs

Cooking method

Put macaroni in 550 ml (1 pt) boiling water. Cover, place on base and cook on HIGH

MICROWAVE for 10-12 mins. or until soft. Drain. Place butter, onion and bacon in a jug.

Place on base and cook on HIGH MICROWAVE for 5 mins. or until onion is soft. Stir halfway through cooking. Stir in flour and cook for 30 secs. on HIGH MICROWAVE.

Gradually add milk, stir well and season. Cook on HIGH MICROWAVE for 5-6 mins. or until sauce is thick and bubbling. Stir twice during cooking. Add mustard and 100g (4oz) grated cheese. Add macaroni and season. Place the macaroni mixture in a large dish.

Sprinkle with breadcrumbs and remaining cheese. Place on wire shelf and cook on

CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10-12 mins. or until cheese starts to melt.

Cheese & Egg dishes

170

Cheese, Onion & Olive Scones

Dish: bowl, greased baking sheet x 2

Oven Accessory: no accessory then enamel shelf in lower position and wire shelf in upper position

Ingredients

1 medium onion, finely diced

10 ml (2 tsp) olive oil

175g (6oz) self-raising flour

3 ml (

1/2 tsp) salt

3 ml (

1/2 tsp) mustard powder

3 ml (

1/2 tsp) cayenne pepper seasoning

25g (1oz) butter

40g (1

1/2 oz) strong cheddar cheese, grated

40g (1

1/2 oz) Parmesan cheese

25g (1oz) black olives, stoned and chopped

1 egg, beaten

45 ml (3tbsp) milk

1 beaten egg for glazing

Cooking method

Place onion and oil in a bowl. Place on base and cook on HIGH MICROWAVE for 2 mins.

or until softened. Preheat oven on CONVECTION 200°C with shelves in position. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter. Mix in onion, cheeses and olives. Beat egg and milk together. Add enough of the egg and milk to form a soft dough. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with beaten egg. Place the scones on the baking sheets. Place on shelves and cook on CONVECTION 200°C for 15-20 mins. or until cooked and golden brown.

171

Cheese & Egg dishes

Croque Monsieur

Serves 2

Oven Accessory: Pyrex® tray + wire shelf in upper position

Ingredients

4 slices bread, buttered

5 ml (1tsp) Dijon mustard

2 slices smoked ham

100g (4oz) sliced cheese

Cooking method

Place the bread, buttered side up on the Pyrex® tray and cook on GRILL 1 for 3-4 mins.

or until browning. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and cheese. Cover with the other slices, browned side uppermost. Place back on the tray and cook on GRILL 2 + SIMMER MICROWAVE for 1-2 mins. or until the cheese has melted.

Cheese & Egg dishes

172

Yorkshire Puddings

Serves 4-6

Dish: 12 section bun tin

Oven Accessory: wire shelf in lower position

Ingredients

75g (3oz) plain flour pinch of salt

1 egg

75 ml (2

1/2 fl.oz) milk

75 ml (2

1/2 fl.oz) water oil for tin

Cooking method

Place flour and salt in a mixing bowl. Make a well in the centre and break in egg. Beat egg into flour and gradually add milk and water, beating well until smooth. Stand until required. Place 5ml (1tsp) oil in each section of Yorkshire Pudding bun tins. Place on shelf and preheat oven on CONVECTION 220°C. Pour batter into heated oil in tins. Place on wire shelf and cook on CONVECTION 220°C for 20-25 mins. or until well risen and brown.

173

Cheese & Egg dishes

Sauces & Preserves

Sauces

Container size

To avoid boil over always use a container at least twice the capacity of the sauce.

Covering

DO NOT cover sauces when cooking,

Stirring - important

Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.

Reheating

Sauces can be made in advance and reheated by MICROWAVE.

Reheat on HIGH MICROWAVE and stir halfway.

Microwave level

Most sauces require HIGH MICROWAVE for cooking. Sauces containing eggs should be cooked on SIMMER MICROWAVE.

Wooden spoons

Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce.

Sauces & Preserves

176

White Pouring Sauce

Dish: 1 litre (2 pt) jug

Ingredients

25g (1oz) butter

25g (1oz) flour

575 ml (1pt) milk

Cooking method

Place butter in jug on base of oven and melt on HIGH MICROWAVE for 30-40 secs. Stir in the flour to make a roux. Add the milk gradually, stirring continuously until well combined.

Cook on HIGH MICROWAVE for 2 mins. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Variations of White Sauce

Parsley

Stir 60 ml (4tbsp) chopped parsley and 15 ml (1tbsp) lemon juice into sauce halfway through cooking time.

Onion

Cook an onion in the butter for 30 secs. on HIGH MICROWAVE before adding flour.

Cheese

Stir in 75g (3oz) grated cheese at the end of the cooking time.

177

Sauces & Preserves

Custard

Dish: 1 litre (2 pt) jug

Ingredients

30 ml (2tbsp) custard powder

15 ml (1tbsp) sugar

575 ml (1 pt) cold milk

Cooking method

Mix together the custard powder, sugar and a little milk to form a smooth paste. Blend in the remaining milk, whisking well. Place on base and cook on HIGH MICROWAVE for 4-6 mins. Stir halfway through cooking time and again at the end.

Sauces & Preserves

178

Hollandaise Sauce

Dish: 1 litre (2 pt) jug

Ingredients

3 egg yolks

30 ml (2tbsp) white wine vinegar

150g (5oz) chilled, unsalted butter, cut into cubes pepper

Cooking method

Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH MICROWAVE for 30 secs. Whisk. Cook on HIGH

MICROWAVE for 10 secs. Whisk again and cook on HIGH MICROWAVE for 10 secs.

Repeat 10 sec. stages until sauce is thick and creamy. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or the eggs will curdle.

179

Sauces & Preserves

Tomato Sauce

Serves 4

Dish: large casserole

Ingredients

1 medium onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

25g (1oz) butter

2 cloves garlic, crushed

2 x 396g (14oz) cans of tomatoes

3ml (

1/2 tsp) each of basil, oregano and ground bay leaves

150ml (

1/4 pt) red wine or vegetable stock salt & pepper

Cooking method

Fill Steam Water Tank. Place onion, celery, carrot, butter and garlic in casserole. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. Add the tomatoes, herbs and wine or stock. Cover and cook on STEAM MEDIUM for 15 mins. Stir halfway and refill

Steam WaterTank. Liquidise then press through a sieve for a smooth sauce. Season to taste.

Sauces & Preserves

180

Chocolate Sauce

Dish: 1 litre (2 pt) jug

Ingredients

25g (1oz) butter

75g (3oz) caster sugar

75g (3oz) soft brown sugar

50g (2oz) cocoa powder

3ml (

1/2 tsp) vanilla essence

275ml (

1/2 pt) milk

Cooking method

Place butter in a jug on base of oven and melt on HIGH MICROWAVE for 20-30 secs. Stir in sugars, cocoa powder and vanilla essence. Gradually add milk, stirring well.

Cook on HIGH MICROWAVE for 2 mins. Stir well. Cook on HIGH MICROWAVE for 1 min.

Stir and repeat this process until you achieve a smooth and glossy consistency that coats the back of a spoon.

181

Sauces & Preserves

Custard Sauce

Dish: 1 litre (2 pt) jug

Ingredients

2 eggs

50g (2oz) caster sugar

275ml (

1/2 pt) milk

5ml (1tsp) vanilla essence

Cooking method

Beat eggs with sugar and then add milk and vanilla. Place jug on base of oven and cook on HIGH MICROWAVE for 2 mins. Stir. Continue to cook on HIGH MICROWAVE for 30 secs at a time, keep stirring well, until the sauce coats the back of a spoon.

Sauces & Preserves

182

Butterscotch Sauce

Dish: 1 litre (2 pt) jug

Ingredients

150g (5oz) soft muscovado sugar

75ml (3fl.oz) double cream

75g (3oz) butter

Cooking method

Put all ingredients in a jug. Place on base of oven and cook on HIGH MICROWAVE for 1 min. Stir and continue cooking on HIGH MICROWAVE for 2-3 mins or until smooth and hot.

183

Sauces & Preserves

Preserves

Sterilizing jars

Jam jars can be sterilized by MICROWAVE ready for your jam. Half fill with water and heat them on HIGH MICROWAVE until water boils

(approx. 4 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

Dish size

Always use a very large bowl. DO NOT attempt to use jam pans or saucepans in your microwave. DO NOT LEAVE JAMS UNATTENDED

DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

Covering

Do not cover preserves whilst cooking, apart from if recommended in the recipe.

Do not seal preserving jars in your

MICROWAVE

Setting point

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Sauces & Preserves

184

Gravy

Dish: 1 litre (2 pt) jug

Ingredients meat or poultry dripping with sediment

25g (1oz) flour

275ml (

1/2 pt) stock salt & pepper

Cooking method

Scrape dripping and sediment from roasting dish into the jug. Stir flour into dripping and then gradually blend in stock. Place on base of oven and cook on HIGH MICROWAVE for

2-3 mins. stirring halfway through. Season and serve.

185

Sauces & Preserves

Soft Fruit Jam

Makes approx. 1 1/2 lbs jam

Dish: large bowl

Ingredients

450g (1lb) soft fruit, washed

450g (1lb) jam sugar

30 ml (2tbsp) lemon juice

5 ml (1tsp) butter

Cooking method

Place all ingredients in a large bowl and stir. Place on base of oven and cook on HIGH

MICROWAVE for 5 mins. stirring frequently. Continue to cook on HIGH MICROWAVE in one minute intervals until sugar has dissolved. Wash down any sugar crystals from around the bowl. Bring mixture to the boil and continue to cook on HIGH MICROWAVE until setting point is reached - approx. 15-25 mins. Test regularly for setting point.

Sauces & Preserves

186

Plum Jam

Makes approx. 2-2 1/2 lbs jam

Dish: large bowl

Ingredients

675g (1

1/2 lb) plums or damsons

200 ml (7fl.oz) water

675g (1

1/2 lb) jam sugar

30 ml (2tbsp) lemon juice

5 ml (1tsp) butter

Cooking method

Fill the Steam Water Tank. Prick the plums and place in a large bowl with the water. Place on base of oven and cook on STEAM MEDIUM for 10 mins. or until the fruit is soft. Add the rest of the ingredients and cook on HIGH MICROWAVE for 5 mins stirring frequently.

Wash down any sugar crystals from around the bowl and bring to the boil on HIGH

MICROWAVE. Continue to cook on HIGH MICROWAVE until setting point is reached approx. 15-20 mins. Leave to cool slightly, remove the stones, then pot, seal and label.

187

Sauces & Preserves

Lemon Curd

Makes 2 lbs

Dish: large bowl

Ingredients

4 lemons, grated rind and juice of

450g (1lb) caster sugar

4 eggs, beaten

100g (4oz) butter

Cooking method

Place all ingredients in bowl. Mix well. Place on base of oven and cook on HIGH

MICROWAVE for 2 mins. Stir and continue to cook on HIGH MICROWAVE in 1 minute stages until mixture starts to thicken (approx 10 mins), then cook for 30 secs. at a time until mixture coats back of spoon (the eggs will curdle if overcooked). The mixture will thicken on cooling. Pour into warm jars and cover with a circle of waxed paper and a jam pot cover.

Sauces & Preserves

188

Tomato Chutney

Makes approx. 2 lbs

Dish: large bowl

Ingredients

675g (1

1/2 lb) tomatoes

225g (8oz) cooking apples, peeled and sliced

1 medium onion, chopped

100g (4oz) granulated sugar

30 ml (2tbsp) tomato puree

5 ml (1tsp) salt

200 ml (7 fl.oz) white distilled vinegar

10 ml (2tsp) ground ginger

2 ml (

1/4 tsp) cayenne pepper

3 ml (

1/2 tsp) mustard powder

Cooking method

Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins.

Drain. Peel off skin and roughly chop flesh. Blend apple and onion in a food processor to a thick puree. Combine all ingredients together in a bowl. Cover, place on base of oven and cook on HIGH MICROWAVE for 25-30 mins. stirring occasionally, or until the mixture is thick with no excess liquid. Leave to stand for 10 mins. then stir and pour into sterilized jars. Cover and label.

189

Sauces & Preserves

Red Onion Marmalade

Dish: large bowl

Makes 1 ½ lb

Ingredients

45ml (3tbsp) olive oil

4 large red onions halved and thinly sliced

50g (2oz) Demerara sugar

100g (4oz) sultanas

275ml (1/2 pint) red wine

125ml (4fl.oz) red wine vinegar

Cooking method

Fill Steam Water Tank. Put oil in bowl with onions. Place on base of oven and cook on

STEAM MEDIUM for 10 mins. stirring halfway. Add all other ingredients and mix well.

Cover and cook on MEDIUM MICROWAVE for 20 mins. Cool slightly, then pour into a clean, sterilized jar. Allow to cool thoroughly before chilling.

Sauces & Preserves

190

Pastry

Shortcrust Pastry

Dish: Large Pyrex® bowl

Ingredients

225g (8oz) plain flour pinch salt

100g (4oz) margarine

45 ml (3tbsp) cold water

Cooking method

Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Add enough water so that when the mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. If possible, rest for 15 mins.

before rolling out.

Pastry

192

Choux Pastry

Dish: large jug

Ingredients

50g (2oz) butter

150 ml (

1/4 pt) water

65g (2

1/2 oz) plain flour, sifted

2 eggs, lightly beaten

Cooking method

Place butter and water in a large jug. Place on base and cook on HIGH MICROWAVE for

2-3 mins. or until boiling. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy.

193

Pastry

Suet crust Pastry

Dish: Pyrex® bowl

Ingredients

225g (8oz) self-raising flour

3 ml (

1/2 tsp) salt

100g (4oz) shredded suet

105 ml (7tbsp) cold water

Cooking method

Mix together flour, salt and suet. Add water and mix to a soft dough. Knead lightly until smooth.

Pastry

194

Minced Beef and Onion Pie

Serves 4

Dish: large casserole with lid + 20 cm (8") pie plate

Accessory: no accessory then anti-spark ring + wire shelf on lower level

Ingredients

350g (12oz) lean minced steak

1 medium onion, chopped

450 ml (

3/4 pt) hot beef stock

15 ml (1tbsp) tomato puree

5 ml (1tsp) yeast extract (Marmite®) salt & pepper

10 ml (2tsp) gravy thickening

350g (12oz) shortcrust pastry beaten egg to glaze

Cooking method

Combine all filling ingredients except thickening in casserole dish. Cover, place on base of oven and cook on HIGH MICROWAVE for 5 mins. then MEDIUM MICROWAVE for 15 mins. Mix gravy thickening with water and stir into meat. Leave to cool. Preheat oven on

CONVECTION 210°C. Roll out half the pastry to fit pie plate. Remove mince with a slotted spoon, reserving gravy for serving and place on pastry base. Roll out remaining pastry for a lid and place on top of mince, sealing the edges with water. Cut 2 slits in top of pastry and glaze top with egg. Place on anti-spark ring on wire shelf and cook on CONVECTION

220°C + SIMMER MICROWAVE for 20-25 mins. or until cooked.

Pastry

195

Chicken & Stilton Pie

Serves 4

Dish: bowl, 22.5 cm (9") gratin dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

25g (1oz) butter

200g (7oz) leeks, sliced

50g (2oz) plain flour

450 ml (

3/4 pt) milk

150g (5oz) stilton

400g (14oz) cooked chicken, cubed

250g (9oz) shortcrust pastry, chilled

Cooking method

Fill the Steam Water Tank. Place the butter and leeks in dish. Place on base of oven and cook on STEAM MEDIUM for 8 minutes or until soft. Add the flour, stir well, then gradually add the milk and cook on HIGH MICROWAVE for 4 mins stirring throughout or until the sauce has thickened. Preheat the oven on CONVECTION 210°C. Finely chop the cheese and add to the sauce, mix in the chicken. Grate the pastry on top of the chicken mixture.

Place on shelf and cook on CONVECTION 210°C + SIMMER MICROWAVE for 25-30 mins. or until cooked and browned.

Pastry

196

Apple Pie

Serves 4-6

Dish: 20 cm (8") pie plate

Accessory: anti-spark ring + wire shelf on lower level

Ingredients

25g (1oz) caster sugar

5 ml (1tsp) cinnamon

50g (2oz) sultanas

2 cooking apples, peeled, cored and sliced

15 ml (1tbsp) lemon juice

350g (12oz) puff pastry

Cooking method

Preheat oven on CONVECTION 210°C. Mix together sugar, cinnamon and sultanas.

Toss apples in lemon juice. Sprinkle sugar mixture over. Divide pastry in half. Roll out half and line base of plate. Place apple filling on top of pastry. Roll out remainder of pastry and cut to a circle for lid. Seal edges, crimp and brush top with egg. Place pie on anti-spark ring on wire shelf and cook on CONVECTION 220°C + SIMMER MICROWAVE for 20-25 mins. or until cooked.

Pastry

197

Savoury Potato Plait

Serves 4-6

Dish: Pyrex® tray, greased

Accessory: shallow dish, wire shelf in lower position

Ingredients

1 small potato, thinly sliced

200g (7oz) puff pastry

1 small onion, sliced small apple, peeled, cored and sliced salt & pepper to taste

75g (3oz) cheese, grated or crumbled, e.g. Stilton, Roule etc.

1 egg, beaten

Cooking method

Place potato in a shallow dish with 3tbsp water. Cover, place on base of oven and cook on

HIGH MICROWAVE for 3 mins. Drain. Roll out the pastry to an oblong 25 x 27 cm (10 x

11"). Lift onto baking sheet. With a knife, cut each side of the long edges diagonally at 2.5

cm (1") intervals, to give strips which will become plaits. Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle over the cheese. Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait. Preheat oven on CONVECTION 210°C. Place potato plait on Pyrex® tray and glaze with beaten egg. Place tray on wire shelf and cook on CONVECTION 230°C + SIMMER MICROWAVE for 15-20 mins. or until crisp and golden.

Pastry

198

Baked Jam Roly Poly Pudding

Serves 4

Dish: 1 kg (2 lb) glass loaf dish

Accessory: wire shelf in lower position

Ingredients

1 quantity of suet pastry

75 ml (5tbsp) seedless raspberry jam milk to glaze

Cooking method

Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread the jam over the pastry leaving

1cm (

1/2

") border all round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges well. Fill Steam Water Tank. Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION 200°C + STEAM LOW for 15-20 mins. or until golden. After 10 mins refill Steam Water Tank.

Pastry

199

Chocolate Éclairs

Makes 12

Dish: baking sheet x2, greased and slightly damp

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

1 quantity of choux pastry

150 ml (

1/4 pt) whipping cream

10 ml (2tsp) cocoa powder

15 ml (1tbsp) hot water

100g (4oz) icing sugar, sieved

Cooking method

Preheat the oven empty on CONVECTION 200°C. Place the choux pastry into a forcing bag fitted with a plain 2 cm (

3/4

") nozzle. Pipe 6 fingers 9 cm (3

1/2

") long on each baking sheet. Place on shelves and cook on CONVECTION 200°C for approximately 30 mins.

Pierce each éclair and return for a further 5 mins. to crisp if necessary. When cooked cool on a wire rack. Whip the cream until stiff and fill the éclairs. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled

éclairs and leave until set.

Pastry

200

Lemon Meringue Pie

Serves 6

Dish: 25 cm (10") flan dish

Oven Accessory: wire shelf in lower position then no accessory then wire shelf in lower position

Ingredients

Pastry:

250g (8oz) plain flour

25g (1oz) icing sugar

125g (4oz) butter

1 egg yolk

30ml (2tbsp) water

Filling:

90g (3oz) cornflour

600 ml (1pt) water

4 lemons, juice and grated rind of

175g (6oz) sugar

4 egg yolks

Meringue:

225g (8oz) caster sugar

5 egg whites

Cooking method

Preheat oven on CONVECTION 210°C. Rub butter into the flour until the mixture resembles fine breadcrumbs and stir in sugar. Add egg and enough water so that when the mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. Line the flan dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on CONVECTION 210°C for 15 mins. with baking beans.

Remove baking beans and lining after 10 mins. Leave to cool. Place cornflour, water and lemon juice and rind in a jug. Place on base of oven and heat on HIGH MICROWAVE for 2 mins. Stir and cook on HIGH MICROWAVE for 2 mins. or until smooth, glossy and thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case. Preheat oven on CONVECTION 150°C. Whisk egg whites stiffly. Add sugar gradually - whisking after each addition. Pile meringue onto lemon filling. Place flan on shelf and cook on

CONVECTION 150°C for 40-45 mins. or until lightly browned.

Pastry

201

Congress Tarts

Makes 24

Dish: 2 x 12 hole bun tins 32 x 24cm (12

1/2

"x 9

1/2

"), greased

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

350g (12oz) shortcrust pastry

50g (2oz) butter

50g (2oz) caster sugar

1 egg, beaten

3ml (

1/2 tsp) almond essence

75g (3oz) ground rice raspberry jam

Cooking method

Pre-heat oven on CONVECTION 170°C. Roll out the shortcrust pastry to a thickness of approximately 3 mm. (1/8"). Cut out 24 circles using a 7.5 cm (3”) pastry cutter. Place in bun tins. Cream together butter and sugar until light and fluffy. Add beaten egg gradually and then almond essence. Fold ground rice into mixture. Place

1/4

-

1/2 tsp of jam in the base of each pastry round and top with 1tsp of creamed mixture. Place bun tins on shelves and cook on CONVECTION 170°C. for 20 mins. or until risen and golden brown.

Pastry

202

Apple Strudel

Serves 4

Oven Accessory: enamel shelf greased in lower position

Ingredients

600g (1lb 5oz) dessert apples- Granny Smith's, cored, peeled and roughly chopped juice of

1/2 lemon

50g (2oz) golden caster sugar

50g (2oz) walnuts, roughly chopped

50g (2oz) sultanas

5 ml (1tsp) ground cinnamon

50g (2oz) ground almonds

225g (8oz) filo pastry

50g (2oz) butter, melted icing sugar to serve

Cooking method

Preheat the oven empty on CONVECTION 180°C. Put the apples and juice into a bowl and toss together. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together. Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the long edge and repeat with the 3rd sheet overlapping the second. Place three more sheets of filo on top, in the same way as in step 4. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and 2.5cms from each side. Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel. Place on enamel shelf, seam-side down. Brush with melted butter and cook on CONVECTION 180°C for 35-40 mins. Dust with icing sugar to serve.

Pastry

203

Desserts & Baking Guidelines

Creamy Rice Pudding

Serves 4

Dish: large oval casserole, greased

Ingredients

100g (4oz) pudding rice

1 litre (1

3/4 pts) milk

50g (2oz) caster sugar

2ml (

1/4 tsp) grated nutmeg

Cooking method

Mix all the ingredients together and pour into casserole. Place on base of oven and cook on HIGH MICROWAVE for 8-10 mins.or until the milk is boiling. Stir. Fill Steam Water Tank and cook on CONVECTION 180°C + STEAM SIMMER for 30-35 mins. or until starting to thicken. After 15 mins stir pudding to break up any lumps and refill Steam Water Tank.

Leave to stand for 5 mins. to thicken further before serving.

Desserts &

Baking guidelines

206

Steamed Suet Sponge Pudding

Serves 4

Dish: 1 litre (2 pt) pudding basin

Ingredients

150g (5oz) self-raising flour pinch of salt

50g (2oz) caster sugar

50g (2oz) suet

1 egg

150 ml (

1/4 pt) milk

30 ml (2tbsp) jam or golden syrup

Cooking method

Fill the Steam Water Tank. Mix the flour and salt and stir in sugar and suet. Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency. Put the jam or syrup in the base of the greased pudding basin and pour pudding mixture over. Place on base of oven and cook on STEAM MEDIUM for 7 mins.

207

Desserts &

Baking guidelines

Spotted Dick

Serves 4

Dish: 1 kg (2 lb) glass loaf dish

Accessory: wire shelf in lower position

Ingredients

100g (4oz) self raising flour pinch of salt

75g (3oz) shredded suet

75g (3oz) fresh breadcrumbs

50g (2oz) caster sugar

175g (6oz) currants grated zest of 1 lemon

60ml (4tbsp) milk

Cooking method

Mix all of the dry ingredients, including the grated lemon zest together. Add enough milk to produce soft dough. Turn out onto a floured surface and roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Fill Steam Water Tank.

Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION

180°C + STEAM LOW for 15-20 mins. or until golden. Refill Steam Water Tank after 10 mins.

Desserts &

Baking guidelines

208

Syrup Sponge Pudding

Serves 4

Dish: 1 litre (2 pt) pudding basin

Ingredients

75g (3oz) golden syrup or jam

100g (4oz) margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self-raising flour

30 ml (2tbsp) milk

Cooking method

Fill Steam Water Tank. Place syrup or jam in base of bowl. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft consistency with the milk. Spoon the mixture over the syrup or jam. Place on base of oven and cook on STEAM MEDIUM for 6 mins. Leave to cool slightly before turning upside down on a serving plate.

209

Desserts &

Baking guidelines

Pineapple Upside Down Pudding

Serves 4

Dish: 20 cm (8") round dish, lightly greased

Oven Accessory: wire shelf in lower position

Ingredients

15 ml (1tbsp) brown sugar small can of pineapple slices, drained

4 glace cherries, halved

100g (4oz) margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) self-raising flour

30 ml (2tbsp) milk

Cooking method

Sprinkle sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar in the base. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft consistency with the milk. Spoon the mixture over the pineapple. Place on shelf and cook on CONVECTION 170°C + WARM

MICROWAVE for 25-30 mins. or until cooked and golden brown. Leave to cool slightly before turning upside down on a serving plate.

Desserts &

Baking guidelines

210

Eve

's Pudding

Serves 4

Dish: shallow ovenproof dish, lightly greased

Oven Accessory: no accessory followed by wire shelf in lower position

Ingredients

500g (1lb) cooking apples, peeled, cored and sliced

90g (3oz) demerara sugar

100g (4oz) margarine

100g (4oz) caster sugar

2 eggs

100g (4oz) ground almonds

30 ml (2tbsp) milk

Cooking method

Fill Steam Water Tank. Place apple in dish with 15ml (1tbsp) of water. Cover, place on base of oven and cook on STEAM MEDIUM for 5 mins. Stir in the sugar. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the almonds and mix to a soft consistency with the milk. Spoon the mixture over the apple.

Place on shelf and cook on CONVECTION 180°C + WARM MICROWAVE for 25 mins. or until cooked and golden brown. Leave to cool slightly before turning upside down on a serving plate.

211

Desserts &

Baking guidelines

Sticky Pudding with Toffee sauce

Dish: 20cm (8") pudding basin, greased and lined, jug

Ingredients

175g (6oz) fresh or ready to eat dates, stoned and finely chopped

50g (2oz) butter

175g (6oz) caster sugar

2 eggs, lightly beaten

175g (6oz) self raising flour

5ml (1tsp) bicarbonate of soda

3ml (

1/2 tsp) grated nutmeg

3ml (

1/2 tsp) ground ginger

Sauce:

150g (5oz) muscovado sugar

75ml (3fl.oz) double cream

75g (3oz) butter

Cooking method

Pour 300ml (

1/2 pt) boiling water over the chopped dates and set aside to cool. Cream the butter and sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flour, bicarbonate of soda, spices and the dates with the liquid. Fill the Steam Water Tank.

Pour mixture into the soufflé dish. Place on base of oven and cook on STEAM MEDIUM for 10 mins. or until cooked. To make the sauce, place all the ingredients in a large jug and cook on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir and continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth and hot. Drizzle the hot sauce over the sponge and serve with whipped cream.

Desserts &

Baking guidelines

212

Crème Caramel

Serves 4

Dish: 15 cm (6") soufflé dish

Ingredients

150 ml (

1/4 pt) water

100g (4oz) caster sugar

4 eggs

5ml (1tsp) vanilla essence

50g (2oz) caster sugar

575 ml (1 pt) cold milk

Cooking method

Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook on HIGH MICROWAVE for 2 mins. or until sugar has dissolved. Continue cooking on HIGH

MICROWAVE for 12-15 mins. until sugar has caramelised, keeping a close watch as it can burn easily. CAUTION - Remove from oven very carefully (the base will be extremely hot) and cool. Beat eggs, vanilla essence, caster sugar and milk together and strain over caramel. Fill the Steam Water Tank. Place dish on base of oven and cook on STEAM

SIMMER for 20 mins. or until starting to set around edge of dish. Refill Steam Water Tank after 10 mins. The custard will continue to set on cooling. Refrigerate for several hours before turning out.

213

Desserts &

Baking guidelines

Strawberry Roulade

Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment

Oven Accessory: wire shelf in lower position

Ingredients

4 medium egg whites

200g (7oz) caster sugar

5 ml (1tsp) cornflour

5 ml (1tsp) malt vinegar

5 ml (1tsp) vanilla extract

40g (1

1/2

) flaked almonds

Filling:

300ml (

1/2 pt) double cream, softly whipped

250g (9oz) strawberries, sliced

Cooking method

Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.

Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.

Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire shelf and cook on CONVECTION 150°C for 30 mins. Remove meringue from oven and cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the roulade from one of the short edges using the baking parchment paper to help you. Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.

Desserts &

Baking guidelines

214

Bread & Butter Pudding

Serves 4

Dish: bowl, 20 x 25 cm (8 x 10") oblong, greased dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

6 slices of bread, buttered and cut into triangles

75g (3oz) mixed dried fruit

450ml (

3/4 pt) milk

3 eggs

25g (1oz) caster sugar

3 ml (1/2 tsp) nutmeg

Cooking method

Arrange the bread and fruit in the prepared dish. Place milk in bowl. Place on base of oven and heat the milk for 3 mins. on MEDIUM MICROWAVE but do not allow to boil. Beat together the eggs and sugar, add the milk, stirring well. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 mins. Place dish on the wire shelf and cook on CONVECTION 190°C + WARM MICROWAVE for 15-20 mins. or until set and browned.

215

Desserts &

Baking guidelines

Apricot & Marzipan Baked Apples

Serves 2

Dish: 20cm (8”) shallow dish

Ingredients

4 medium sized cooking apples

50g (2oz) marzipan

200g (7oz) can apricot halves

Cooking method

Roll out marzipan and cut into 4 circles with an 8

1/2 cm (3

1/4

”) cutter. Core the apples and cut in half horizontally. Cover the bottom half of each of the apples with a circle of marzipan and 3 apricot halves. Place the other half of each apple on top. Fill the centre of each apple with apricots and place in a shallow dish. Fill Steam Water Tank. Place on base of oven and cook on STEAM MEDIUM for 8-10 mins. Stand for 2-3 mins before serving.

NB The apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly.

Desserts &

Baking guidelines

216

Fruit Crumble

Serves 4

Dish: shallow ovenproof dish

Oven Accessory: no accessory then wire shelf in lower position

Ingredients

675g (1lb 8oz) fresh fruit, prepared (e.g. apples, plums, rhubarb, blackcurrants) sugar to taste

Crumble Topping:

100g (4oz) butter

200g (7oz) plain flour

100g (4oz) light soft brown sugar

Cooking method

Fill Steam Water Tank. Layer prepared fruit in the dish. Place on base of oven and cook on

STEAM MEDIUM for 3 mins. Add sugar to taste, depending on the sharpness of the fruit.

Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.

Sprinkle the crumble over the fruit, so that it is completely covered. Place on shelf and cook on CONVECTION 230°C + SIMMER MICROWAVE for 15 - 20 minutes, or until golden brown.

217

Desserts &

Baking guidelines

Red Fruit Compote

Serves 4

Dish: large shallow ovenproof dish

Ingredients

225g (8oz) plums, halved and stoned

225g (8oz) cherries, stoned

225g (8oz) blueberries

225g (8oz) strawberries

225g (8oz) raspberries

50g (2oz) golden caster sugar

Cooking method

Fill the Steam Water Tank. Place the plums, cherries and blueberries in dish. Place on base of oven and cook on STEAM LOW for 10 mins. Stir in the strawberries and cook on

STEAM LOW for a further 5 mins. Stir the raspberries and sugar into the hot fruit and allow to cool before serving.

Desserts &

Baking guidelines

218

Christmas Pudding

Serves 6-8

Dish: 1.3 litre (2 1/2 pt) pudding basin lightly greased

Ingredients

1 carrot, peeled and grated

1 orange, juice and grated rind of

400g (14oz) mixed dried fruit

45 ml (3tbsp) brandy

15 ml (1tbsp) black treacle

50g (2oz) self-raising flour pinch of salt

15 ml (1tbsp) cocoa

5 ml (1tsp) mixed spice

3 ml (

1/2 tsp) nutmeg

100g (4oz) shredded suet

150g (5oz) fresh breadcrumbs

50g (2oz) mixed peel

50g (2oz) flaked almonds

2 eggs, beaten

Cooking method

Place apple and carrot in a large bowl. Place on base of oven and cook on HIGH

MICROWAVE for 5 mins. Beat well to make a thick puree. Stir in juice, rind and mixed fruit.

Cook on HIGH MICROWAVE for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients. Fill Steam Water Tank. Press into the pudding basin. Cover, place on base of oven and cook on STEAM MEDIUM for 5 mins. Stand for 5 mins. Cook on STEAM

MEDIUM for another 3 mins. or until just firm.

NOTE. One of the advantages of using your MICROWAVE to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

219

Desserts &

Baking guidelines

Chocolate Cheesecake

Dish: bowl, 23cm (9") flan tin, greased

Accessory: no accessory then wire shelf in lower position

Ingredients

100g (4oz) butter

225g (8oz) digestive biscuits, crushed

225g (8oz) plain chocolate

30ml (2 tbsp) milk

700g (1

1/2 lb) soft cheese

175g (6oz) soft brown sugar

3 large eggs

5ml (1tsp) vanilla essence

Cooking method

Put butter in bowl. Place on base of oven and heat on HIGH MICROWAVE for 40-50 secs.

Stir in biscuits and press into base of flan. Melt chocolate with milk on HIGH MICROWAVE for 2 mins. Leave to cool slightly. Preheat oven on CONVECTION 150°C. Mix all the remaining ingredients and stir in chocolate. Pour over biscuit base. Place tin on shelf and cook on CONVECTION 150°C for 30 mins.

Desserts &

Baking guidelines

220

Baking guidelines

Dish Size/shape

Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.

Eggs

The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.

221

Desserts &

Baking guidelines

Celebration Cake

Dish: 20cm (8") round tin, greased and lined

Oven Accessory: wire shelf on lower level

Ingredients

200g (8oz) butter or margarine

200g (8oz) dark muscovado sugar

200g (8oz) plain flour

4 eggs, beaten

50g (2oz) ground almonds

100ml (3

1/2 fl.oz) sherry

75g (3oz) candied peel

75g (3oz) glace cherries, roughly chopped

250g (9oz) currants

250g (9oz) raisins

100g (4oz) pecan nuts, broken into pieces finely grated zest of 1 lemon

7.5 ml (1

1/2 tsp) mixed spice

2.5ml (

1/2 tsp) vanilla extract

2.5ml (

1/2 tsp) baking powder

Cooking method

Preheat oven on CONVECTION 140°C. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a double band of brown paper around the outside.

Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Fold in half the flour using a metal spoon, then fold in the rest. Stir in the almonds. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in the baking powder. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in the centre. Place tin on shelf and cook on CONVECTION 140°C for 2-2

1/4 hrs. until a skewer inserted in the middle comes out clean. Leave cake to cool in tin. When completely cold wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.

Desserts &

Baking guidelines

222

Victoria Sandwich

Dish: 2 x 18 cm (7") cake tins, greased and lined

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

175g (6oz) butter or margarine

175g (6oz) caster sugar

3 eggs

175g (6oz) self-raising flour

Cooking method

Preheat oven on CONVECTION 180°C. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the remaining flour. Spoon the mixture into the tins and level with a knife. Place one tin in the centre of the enamel shelf and one tin in the centre of the wire shelf. Cook on CONVECTION 180°C for 20-25 mins. or until cooked. Sandwich together with cream and jam and dust with icing sugar or with a filling of your choice.

223

Desserts &

Baking guidelines

Chocolate Cake

Dish: bowl, 23cm (9") round tin, greased and lined

Oven Accessory: no accessory then anti-spark ring + wire shelf on lower level

Ingredients

100g (4oz) plain chocolate

100g (4oz) butter

4 eggs

100g (4oz) icing sugar

50g (2oz) self raising flour

50g (2oz) ground almonds

Topping:

50g (2oz) butter

25g (1oz) cocoa powder

30ml (2tbsp) milk

225g (8oz) icing sugar

Cooking method

Place chocolate and butter in a bowl. Place on base of oven and melt on HIGH

MICROWAVE for 2-3 mins. Cool slightly. Whisk eggs and sugar until pale and fluffy and then fold in the chocolate mixture.

Fold in the flour and almonds. Spoon the mixture into the tin. Place tin on anti-spark ring and cook on CONVECTION 180°C + SIMMER for 18 mins. or until cooked. Leave to cool

To make the topping place the butter in a bowl and melt on HIGH MICROWAVE for 30-40 secs. Stir in the remaining ingredients and beat well until smooth. Spread the topping over the top of the cake.

Desserts &

Baking guidelines

224

Gingerbread

Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof paper to form a cross shape.

Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position

Ingredients

225g (8oz) plain flour pinch salt

10 ml (2tsp) ground ginger

10 ml (2tsp) baking powder

3 ml (

1/2 tsp) bicarbonate of soda

100g (4oz) soft brown sugar

75g (3oz) butter or margarine

75g (3oz) treacle

75g (3oz) golden syrup

150 ml (

1/4 pt) milk

1 egg, beaten

Cooking method

Sift the flour, salt, ginger, baking powder and bicarbonate of soda into a bowl. Place the sugar, butter, treacle and syrup in a bowl. Place on base of oven and cook on HIGH

MICROWAVE for 30-60 secs. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in the liquid and syrup, mixing thoroughly. Pour the mixture into the cake tin. Place tin on the anti-spark ring and cook on CONVECTION 160°C +

SIMMER MICROWAVE for 20 mins. or until just firm.

225

Desserts &

Baking guidelines

Fruity Cream-Cheese Cake

Dish: 20 cm (8") round cake tin, greased and lined

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

150g (5oz) butter

10 ml (2tsp) grated lemon rind

150g (5oz) packet of cream cheese

225g (8oz) caster sugar

3 eggs, beaten

100g (4oz) plain flour

100g (4oz) self-raising flour

150g (5oz) sultanas

150g (5oz) glace cherries

Cooking method

Cream together butter, lemon rind, cream cheese and sugar until light and fluffy. Add eggs a little at a time beating well after each addition. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Place tin on the anti-spark ring and cook on

CONVECTION 160°C + WARM MICROWAVE for 35-40 mins. or until cooked.

Desserts &

Baking guidelines

226

Carrot Cake

Dish: 18 cm (7") square tin, base lined

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

150 ml (

1/4 pt) sunflower oil

250g (9oz) wholemeal self-raising flour

10 ml (2tsp) baking powder

10 ml (2tsp) cinnamon

5 ml (1tsp) nutmeg

150g (5oz) light muscovado sugar

50g (2oz) walnuts, coarsely chopped

125g (4oz) carrots, grated

2 ripe bananas, mashed

2 eggs, beaten

Cream Cheese Topping:

250g (8oz) cream cheese

10ml (2tsp) honey

5ml (1tsp) lemon juice chopped walnuts to decorate

Cooking method

Place all the cake ingredients in a large bowl and mix well. Spoon into the lined tin. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for 30 mins. or until cooked and well risen. Allow to cool in the tin. To make the topping mix the cheese, honey and lemon. Decorate the cooled cake with the cream cheese topping and walnuts.

227

Desserts &

Baking guidelines

Banana Cake

Dish: bowl, 18 cm (7") cake tin, lined with greaseproof paper

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

1 banana, large

3 ml (

1/2 tsp) vanilla flavouring

75g (3oz) butter

100g (4oz) granulated sugar

150g (5oz) self-raising flour

3 ml (1/2 tsp) salt

1 1/2 ml (1/4 tsp) bicarbonate of soda

2 eggs

Cooking method

Peel the banana and mash until smooth with the vanilla flavouring. Place the butter and sugar in a bowl. Place on base of oven and melt on HIGH MICROWAVE for 1 minute, or until soft. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana. Spoon into the prepared cake tin. Place tin on anti-spark ring on shelf and cook on CONVECTION 160°C + WARM MICROWAVE for 20 minutes, or until cooked.

Desserts &

Baking guidelines

228

Dundee Cake

Dish: 20 cm (8") round tin, greased and lined

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

100g (4oz) currants

100g (4oz) sultanas

100g (4oz) raisins

50g (2oz) whole almonds, blanched and chopped, reserve 6 whole for decoration

225g (8oz) butter or margarine

225g (8oz) soft brown sugar grated rind of one lemon

4 eggs

275g (10oz) plain flour

100g (4oz) chopped mixed peel.

Cooking method

Mix the chopped nuts, fruit, peel and flour together. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time. Fold in the dry ingredients. Spoon mixture into tin and hollow out the centre slightly. Split the reserve almonds, and arrange on top. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM

MICROWAVE for 35-40 mins.

229

Desserts &

Baking guidelines

Coffee and Walnut Cake

Dish: 18 cm (7") round cake tin, greased and lined

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

175g (6oz) soft margarine

175g (6oz) caster sugar

3 eggs, beaten

200g (7oz) self raising flour

3ml (

1/2 tsp) salt

5ml (1tsp) mixed spice

45 ml (3tbsp) Camp coffee essence

45 ml (3tbsp) milk

15ml (1tsp) black treacle

75g (3oz) chopped walnuts

Icing:

50g (2oz) soft margarine

225g (8oz) icing sugar

15 ml (1

1/2 tbsp) Camp coffee essence

15 ml (1tbsp) water

Cooking method

Cream margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the dry ingredients. Add coffee essence, milk, treacle and walnuts. Stir well. Spoon into tin.

Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for

25-30 mins. Cool. Cut in half. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and spread the remainder over the top. Decorate with whole walnuts.

Desserts &

Baking guidelines

230

Fruit Crumble Slice

Slice Makes 24 squares

Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased

Oven Accessory: wire shelf in lower position

Ingredients

200g (7oz) unsalted butter, diced

350g (12oz) plain flour, sifted

50g (2oz) golden caster sugar

2 medium eggs, beaten

2tbsp semolina

350g (12oz) dessert apples, sliced

For the crumble:

100g (4oz) plain flour, sifted

100g (4oz) porridge oats

100g (4oz) golden caster sugar

1tsp cinnamon

125g (4 1/2oz) unsalted butter, diced

Cooking method

Pre-heat the oven on CONVECTION 200°C. Rub the butter into the flour and then stir in the sugar. Add the eggs and form into a dough. Press the dough into the prepared tin and level it out. Sprinkle the semolina over the dough and top with an even layer of apples.

For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.

Cover the apples with an even layer of crumble and press down carefully to cover. Place tin on shelf and cook on CONVECTION 200°C for 20 mins. and then reduce the oven temperature to CONVECTION 180°C and cook for a further 30 mins. or until the top is golden brown. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a wire rack.

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Desserts &

Baking guidelines

Pecan Sour Cream Cake

Dish: 23cm (9”) cake tin, lined with greaseproof paper

Oven Accessory: anti-spark ring + wire shelf in lower position

Ingredients

250g (9oz) butter

5 ml (1tsp) vanilla essence

150g (5oz) caster sugar

2 eggs, beaten

284ml (1/2 pt) cream

225g (8oz) plain flour

75g (3oz) self raising flour

5 ml (1tsp) bicarbonate of soda

100g (4oz) pecan nuts, finely chopped

25g (1oz) brown sugar

3 ml (1/2 tsp) ground cinnamon

100g (4oz) pecan nuts, whole

60 ml (4tbsp) maple syrup

Cooking method

Cream together butter, essence and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Stir in the soured cream and then fold in the sifted flours and soda. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts, brown sugar and cinnamon. Cover with the remaining cake mixture.

Arrange the whole pecan nuts on the top. Place tin on anti-spark ring and cook on

CONVECTION 160°C + WARM MICROWAVE for 30-35 mins. or until cooked. Brush with maple syrup and allow to cool in the tin.

Desserts &

Baking guidelines

232

Swiss Roll

Dish: Swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment

Oven Accessory: wire shelf in lower position

Ingredients

3 medium eggs, beaten

125g (4

1/2 oz) caster sugar

125g (4

1/2 oz) plain flour

Filling:

jam or cream icing sugar to dredge

Cooking method

Preheat oven on CONVECTION 200°C. Whisk eggs and sugar together in a heatproof bowl until blended. Stand bowl over hot water and continue to whisk eggs and sugar until pale and creamy, and mixture leaves a trail on the surface when the whisk is lifted.

Remove from hot water and whisk until cool and thick. Carefully fold in half of the sifted flour, then fold in the other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to allow mixture to run into corners. Place tin on shelf and cook on CONVECTION 200°C for 10 mins. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster sugar. Quickly turn the Swiss roll out onto the greaseproof and carefully remove the baking parchment. Spread with jam or desired filling. Roll up from short side with the aid of the greaseproof paper. Dredge with icing sugar.

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Desserts &

Baking guidelines

Boiled Fruit Cake

Dish: bowl, 20cm (8”) cake tin, greased and lined with greaseproof paper

Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position

Ingredients

175g (6oz) golden syrup

150g (5oz) margarine

150ml (1/4 pt) milk

450g (1lb) mixed dried fruit

225g (8oz) plain flour

10ml (2tsp) mixed spice pinch salt

10ml (2tsp) baking powder

2 eggs, beaten

25g (1oz) demerara sugar (optional)

Cooking method

Place syrup, margarine, milk and fruit in a bowl. Place on base of oven and heat on HIGH

MICROWAVE for 5 mins. stirring twice. Cool slightly. Sieve in dry ingredients and mix in eggs. Beat well. Pour into tin and sprinkle with Demerara sugar. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40 mins. or until cooked.

Desserts &

Baking guidelines

234

American Cookies

Dish: 2 baking trays 30 x 21.5 cms (11 1/2 x 8”)

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

Basic Cookie Dough:

100g (4oz) butter

100g (4oz) caster sugar

1 egg, beaten

175g (6oz) plain flour

Variations:

White Chocolate and Pistachio Nut

100g (4oz) white chocolate, chopped

50g (2oz) pistachio nuts, chopped

Marzipan and Cherry

100g (4oz)glace cherries

50g (2oz) marzipan, chopped

Peanut Butter

100g (4oz) peanuts

50g (2oz) peanut butter, crunchy

Chocolate Chunk

75g (3oz) white chocolate, chopped

75g (3oz) dark chocolate, chopped

Cooking method

Preheat oven on CONVECTION 170°C. Cream together the butter and sugar until pale, then beat in the egg. Mix in the flour until well combined and add the chosen additions.

Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly with a fork. Place in oven and cook on CONVECTION 170°C for 10-15 mins. or until golden. Remove from baking sheets and allow to cool on a wire rack.

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Desserts &

Baking guidelines

Chocolate Brownies

Dish: bowl, 30x20x3.5cm (12"x 8" x 1

1/2

") tin lined with lightly buttered greaseproof paper

Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position

Ingredients

250g (9oz) plain chocolate

250g (9oz) unsalted butter

175g (6oz) plain flour

5ml (1tsp) baking powder

300g (11oz) caster sugar

4 large eggs, lightly beaten

1tsp vanilla essence

75g (3oz) pecans, broken into pieces

75g (3oz) milk chocolate, cut into large chunks

75g (3oz) white chocolate, cut into large chunks

Cooking method

Put the plain chocolate and butter in a large bowl. Place on base and melt on HIGH

MICROWAVE for 3-4 mins. Leave to cool slightly. Sieve the flour and baking powder into a bowl and set aside. Stir the sugar into the chocolate. Add the eggs and vanilla essence.

Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place on anti-spark ring on wire shelf and cook on CONVECTION 180°C + SIMMER

MICROWAVE for 20 mins. The middle should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.

Desserts &

Baking guidelines

236

Fruit Scones

Makes 10

Dish: baking tray 30 x 21.5cms (12" x 8"), greased

Oven Accessory: wire shelf in lower position

Ingredients

225g (8oz) self-raising flour pinch salt

5 ml (1tsp) baking powder

50g (2oz) butter

25g (1oz) caster sugar

50g (2oz) sultanas

75 ml (5tbsp) milk beaten egg to glaze

Cooking method

Preheat oven on CONVECTION 210°C. Sift the flour, salt and baking powder together.

Rub in fat until the mixture resembles fine breadcrumbs. Add sugar and sultanas. Make a well in the centre and stir in enough milk to form a soft dough. Knead lightly. Pat out to

2cm (3/4") thick and cut into 10 rounds with a 5 cm (2") cutter. Place on baking sheet and brush with beaten egg. Place on shelf and cook on CONVECTION 210°C for 15 mins. or until well risen and golden brown.

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Desserts &

Baking guidelines

Fairy Cakes

Makes 24

Dish: 2 x 12 hole bun tins 32cm x 24cm (12

1/2

" x 9

1/2

") + 24 paper cake cases

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Ingredients

175g (6oz) butter

175g (6oz) caster sugar

3 eggs, beaten

175g (6oz) self raising flour

5ml (1tsp) vanilla essence

Cooking method

Preheat oven on CONVECTION 180°C with shelves in position. Cream together butter and sugar until light and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in the flour. Fill the paper cases two thirds full with mixture. Cook on

CONVECTION 180°C for 15 mins. or until golden and firm to touch.

Variation: Queen Cakes

Add 75g (3oz) sultanas in with the flour and cook as above.

Desserts &

Baking guidelines

238

Streusel Topped Fruit Muffins

Makes 12

Dish: bowl, 2 x 6 hole muffin tins + 12 paper muffin cases

Oven Accessory: no accessory then enamel shelf in lower position

+ wire shelf in upper position

Ingredients

Streusel Topping

50g (2oz) butter

75g (3oz) plain flour

30ml (2tbsp) granulated sugar

15ml (1tbsp) ground mixed spice

Muffins

200g (7oz) plain flour

3 ml (1/2 tsp) bicarbonate of soda

10 ml (2tsp) baking powder pinch salt

75g (3oz) caster sugar

75g (3oz) butter

200ml (7fl.oz) buttermilk

1 medium egg, beaten

175g (6oz) fresh or frozen berries, raspberries or blueberries are ideal

Cooking method

Make streusel topping. Place butter in a bowl and place on base of oven. Melt on HIGH

MICROWAVE for 10-20 secs. Add the remaining topping ingredients and combine to make a soft dough. Chill. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar. Melt butter for the muffins on HIGH MICROWAVE for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg. Preheat oven on CONVECTION 200°C. Lightly stir the buttermilk mixture into the flour mixture. Fold in the fruit. Divide mixture equally between

12 muffin cases. Crumble small amounts of streusel topping over each muffin. Place a muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until browned and well risen.

239

Desserts &

Baking guidelines

Bread & Pizza

Bread & Pizza

To prove dough

Prove on CONVECTION 40°C

The microwave is also useful for defrosting and warming frozen bread products, taking individual slices or items from the freezer as required.

Bread & Pizza

242

Standard Bread Dough

Makes 2 loaves or 12 rolls

Dish: 2 x 450g (1lb) loaf tin, lightly greased

Oven Accessory: wire shelf in lower position

Ingredients

450g (1lb) strong bread flour

1 sachet dried yeast

5ml (1tsp) salt

15g (1tbsp) fat

275ml (

1/2 pt) warm water

Cooking method

In a large bowl, combine the flour, yeast and salt. Rub in the fat. Add the warm water then mix to a dough. Turn onto a floured surface and knead for 10 mins. Divide into two and place in the loaf tins. Cover and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the oven on CONVECTION 220°C. Place the two loaf tins side by side on the wire shelf. Cook on CONVECTION 220°C for 15- 20 mins.

243

Bread & Pizza

Wholemeal Bread

Dish: 2 x Baking sheets 32 x 23 cm(13” x 9”)greased

Oven Accessory: enamel shelf in lower position and wire shelf in upper position.

Ingredients

Use 225g (8oz) each of wholemeal and strong white bread flour.

Granary Bread

Use 450g (1lb)granary flour instead of strong white bread flour.

Cooking method

Follow steps above to produce a dough. Divide into 12 and shape into rolls. Place six on a baking sheet and six on the enamel shelf. Cover and allow to prove in a warm place or on

CONVECTION 40°C until doubled in size. Preheat oven on CONVECTION 220°C. Glaze rolls with beaten egg and sprinkle with seeds, if desired. Place baking sheets in oven and cook on CONVECTION 220°C for 12-15 mins. or until golden brown.

Bread & Pizza

244

Focaccia

Oven Accessory: greased enamel shelf in lower position

Ingredients

450g (1lb) strong white bread flour

1 sachets dried yeast

5ml (1tsp) sugar

5ml (1tsp) salt

275 ml (

1/2 pt) warm water

15ml (1tbsp)

Topping

-

1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp) balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for

1-2min).

-

30ml (2tbsp)chopped black or green olives.

-

2 chopped cloves of garlic, sea salt and cracked black pepper corns.

-

30ml (2tbsp) sundried tomatoes, chopped

Cooking method

In a large bowl, combine the flour, yeast, sugar and salt. Gradually add the warm water until you have a soft dough. Turn onto a floured surface and knead for 10 mins. Roll and press the dough into a 40cm x 30cm rectangle (15" x12") and place on enamel shelf.

Cover and prove until the dough has doubled in size in a warm place or on CONVECTION

40°C. Dimple the surface of the dough. Add one of the above toppings and drizzle with olive oil. Preheat oven on CONVECTION 220°C. Place shelf in oven and cook on

CONVECTION 220°C for 15-20 mins.

Bread & Pizza

245

Sun-Dried Tomato Roll

Makes 6 rolls

Oven Accessory: greased enamel shelf in lower position

Ingredients

250g (9oz) strong bread flour

5ml (1tsp) sachet dried yeast

5ml (1tsp) salt

25g (1oz) sun-dried tomatoes, roughly chopped

45ml (3tbsp) olive oil

75ml (3fl.oz) passata

75ml (3fl.oz) warm water

5ml (1tsp) olive oil

Cooking method

In a large bowl, combine the flour, yeast and salt and stir in the tomatoes. Add the oil, passata and enough warm water to form a soft dough. Turn onto a floured surface and knead for 10 mins. Divide dough into 6 and place on enamel shelf. Cover and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the oven on CONVECTION 220°C. Glaze rolls with olive oil. Place the enamel shelf in oven and cook on CONVECTION 220°C for 15- 20 mins.

Bread & Pizza

246

Pizza Alle Cipole

Dish: bowl

Oven Accessory: no accessory then greased enamel shelf in lower position

Ingredients

250g (9oz) strong bread flour

5ml (1tsp) sachet dried yeast

3 ml (

1/2 tsp) salt

10ml (2tsp) olive oil

150ml (

1/4 pt) warm water

Topping:

1 red onion, cut into rings

2 cloves garlic, crushed

400g (14oz) tomatoes on the vine

12 pitted black olives

16 capers

30ml (2tbsp) olive oil

5ml (1tsp) chilli flakes

5ml (1tsp) mixed herbs

12 basil leaves

150g (5oz) mozzarella, grated

Cooking method

In a large bowl combine the flour, yeast and salt. Add the oil and gradually add enough warm water until you have a soft dough. Turn onto a floured surface and knead for 10 mins. Roll out to a 30cm x 20cm (12"x8”) rectangle. Place on enamel shelf. Cover and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.

Place the onion and garlic in a bowl. Place on base of oven and cook on HIGH

MICROWAVE for 3 mins. Add the tomatoes, olives, capers and olive oil and cook on HIGH

MICROWAVE for 5 mins. Preheat oven on CONVECTION 300°C. Spread the topping over the dough and sprinkle with remaining ingredients. Place shelf in oven and cook on

CONVECTION 300°C for 10-12 mins.

Bread & Pizza

247

Recipe Index

Starters

Carrot & Orange Soup

Cream of Mushroom Soup

Sweet Potato Soup

Brie & Cranberry Crostini

Garlic Mushrooms with Herbs

Red Pepper & Mushroom Bruschetta

Onion & Feta Cheese Tartlets

Prawn & Salmon Filo Parcels

Pork and Liver Terrine

Fish

Creamy Cod And Leek Chowder

Steamed Mussels With Garlic Cuisses de

Soy and Honey Steamed Salmon

Steamed Salmon with Mango Salsa

Stuffed Citrus Trout

Sun Dried Tomato Fish Bake

Mediterranean Fish Bake

Prawn and Haddock Pie

Special Occasion Fish Pie

Mixed Seafood Gratin

Layered Chicken Puff

Cheesy Chicken Breasts

Creamy Chicken Gratin

Chicken Satay

Chicken Pasanda

Savoury Mince

Lasagne

Shepherd's Pie

Stuffed Aubergines

Belgian Beef Casserole

Mini Boeuf En Croute

Steak and Mushroom Pudding

Hungarian Goulash

Lamb Hotpot

Greek Lamb Stew

Thai Lamb Curry

Madras Curry

Spicy Lamb Tagine

Moussaka

Glazed gammon

Sweet and Sour Pork

Sticky Ribs

Pork with Herby Dumplings

Toad In The Hole

Paprika Pork Casserole

Meat & Poultry

Chicken Casserole

Coq Au Vin

Chicken Broth

Marinated Steamed Chicken

Vegetables

Roast Potatoes

Gratin Dauphinois

Spicy Potatoes

Cauliflower Cheese

Spicy Beans

248

Recipe Index

Vegetables

Ratatouille

Stuffed Peppers

Vegetable Lasagne

Roasted Vegetable Moussaka

Quorn® Casserole

Lentil Bake

Vegetarian Chilli

Vegetable Curry

Leek & Potato gratin

Roast Vegetable Parcels

Summer Vegetable Flan

Goat's Cheese And Onion Tart

Nut Roast

Pasta, Rice & Beans

Spicy Tomato Pasta

Lemon And Asparagus Risotto

Wild Mushroom Risotto

Prawn Risotto

Tuna Pasta

Lentil Biryani

Vegetable and Chick Pea Casserole

Cheese &

Egg Dishes

Cheese and Red Pesto Tartlets

Baked Soufflé

Quiche Lorraine

Tasty Potato Bake

Macaroni Cheese

Cheese, Onion & Olive Scones

Croque Monsieur

Yorkshire Puddings

Sauces & Preserves

White Pouring Sauce

Custard

Hollandaise Sauce

Tomato Sauce

Chocolate Sauce

Custard Sauce

Butterscotch Sauce

Gravy

Soft Fruit Jam

Plum Jam

Lemon Curd

Tomato Chutney

Red Onion Marmalade

Custard Sauce

Butterscotch Sauce

Gravy

Soft Fruit Jam

Plum Jam

Lemon Curd

Tomato Chutney

Red Onion Marmalade

249

Recipe Index

Pastry

Shortcrust Pastry

Choux Pastry

Suet crust Pastry

Minced Beef and Onion Pie

Chicken & Stilton Pie

Apple Pie

Savoury Potato Plait

Baked Jam Roly Poly Pudding

Chocolate Éclairs

Lemon Meringue Pie

Congress Tarts

Apple Strudel

Desserts &

Baking Guideline

Creamy Rice Pudding

Steamed Suet Sponge Pudding

Spotted Dick

Pineapple Upside Down Pudding

Eve's Pudding

Sticky Pudding with Toffee sauce

Crème Caramel

Strawberry Roulade

Bread and Butter Pudding

Apricot + Marzipan Baked Apples

Fruit Crumble

Red Fruit Compote

Christmas Pudding

Chocolate Cheesecake

Celebration Cake

Victoria Sandwich

Chocolate Cake

Gingerbread

Fruity Cream-cheese Cake

Carrot Cake

Banana Cake

Dundee Cake

Coffee Walnut Cake

Fruit Crumble Slice

Pecan Sour Cream Cake

Swiss Roll

Boiled Fruit Cake

American Cookies

Chocolate Brownies

Fruit Scones

Fairy Cakes

Flapjack

Streusel Topped Fruit Muffins

Bread & Pizza

Standard Bread Dough

Wholemeal Bread

Focaccia

Sun-Dried Tomato Roll

Pizza Alle Cipole

250

Questions and Answers

Q

My microwave oven causes interference with my TV, is this normal?

Q

My oven has an odour and generates smoke when using the

CONVECTION, COMBINATION and GRILL function. Why?

Q

Sometimes warm air comes from the oven vents. Why?

A

Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven.

A

It is essential that your oven is wiped out regularly particularly after cooking by COMBINATION or

GRILL. Any fat and grease that builds up will begin to smoke if not cleaned.

A

The heat given off from the cooking food warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isn’t an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam.

The oven vents should never be blocked during cooking.

251

Technical Specifications

Rated Voltage:

Operating Frequency:

Input Power:

230-240 V, 50 Hz

2,450 MHz

Max 2800 W

Microwave 1100 W

Grill 1400 W

Convection 1450 W

Microwave & Steam 2050 W

Output Power:

Outer Dimensions:

Microwave 1000 W (IEC-60705)

Grill 1300 W

Convection 1400 W

Steam 1000 W

523 mm (W) x 494 mm (D) x 320 mm (H)

Oven Cavity Dimensions:

Weight:

354 mm (W) x 343 mm (D) x 205 mm (H) with internal accessories 18.5 kg

Noise: 56 dB

Weight and Dimensions are approximate.

This product is an equipment that fulfills the European standard for EMC disturbances

(EMC = Electromagnetic Compatibility) EN 55011. According to this standard this product is an equipment of group 2, class B and is within required limits. Group 2 means that radio-frequency energy is intentionally generated in the form of electromagnetic radiation for purpose of warming or cooking food. Class B means that this product may be used in normal household areas.

Information on Disposal for Users of Waste Electrical & Electronic Equipment

(private households)

This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste.

For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis.

Alternatively, in some countries you may be able to return your products to your local retailer upon the purchase of an equivalent new product.

Disposing of this product correctly will help to save valuable resources and prevent any potential negative effects on human health and the environment which could otherwise arise from inappropriate waste handling. Please contact your local authority for further details of your nearest designated collection point.

Penalties may be applicable for incorrect disposal of this waste, in accordance with national legislation.

For business users in the European Union

If you wish to discard electrical and electronic equipment, please contact your dealer or supplier for further information.

Information on Disposal in other Countries outside the European Union

This symbol is only valid in the European Union.

If you wish to discard this product, please contact your local authorities or dealer and ask for the correct method of disposal.

252

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